Mole poblano is a Mexican sauce considered a national dish, and is one of the most complex sauces in the world. It’s traditionally made with a wide variety of chilies, spices, seeds, nuts, fruits & chocolate (this particular version contains 28 natural ingredients).
One story of mole’s origin claims that it was developed by nuns in colonial Mexico as an impromptu sauce for turkey on the occasion of a surprise visit from an archbishop. There is much debate as to the authenticity of this story, but what is indisputable is that mole poblano is a beloved fixture of Mexican cuisine, especially within the Puebla region.
It can take a lot of time and effort to make traditional mole from scratch, but this paste makes it quick and easy. All you need to do is simmer a jar of paste with 1-1 ½ cups of water, broth or stock to create a delicious mole sauce that pairs well with pork, seafood, vegetables or poultry.
One jar of paste is sufficient to make enough sauce for a whole chicken.
Ingredients: Ancho chile, mulato chile, pasilla chile, raisins, almonds, peanuts, walnuts, sesame seeds, cocoa, corn tortilla (corn flour, water, salt), sunflower oil, sugar, piloncillo, plantain, pine nuts, chipotle chile, other natural herbs & spices.