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Mole Poblano

  • Prep 30 min
  • Total 1 hr 15 min
  • Ingredients 12
  • Servings 12
  • Facebook
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Ingredients

1/4
cup olive oil
1
slice (4 inches long) French baguette, cut in half lengthwise
2
whole cloves garlic, peeled
1
jar (8.25 oz) mole sauce
3
cans (14 oz each) chicken broth
1
can (14 oz) diced tomatoes, undrained
1
lb small red potatoes, peeled
1
cup romeritos, cleaned, if desired
1
jar (14.7 oz) nopales, drained, rinsed
1
deli rotisserie chicken (2 to 2 1/2 lb), shredded (about 3 cups)
Salt to taste, if desired
2
tablespoons sesame seed

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
1130mg
47%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
10%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Serve with Mexican-style rice, refried beans and warmed corn tortillas.

Instead of chicken you can use shrimp. Simmer mole mixture 20 minutes; stir in 1 1/2 to 2 pounds uncooked, peeled, deveined shrimp. Cook about 10 minutes longer, or until shrimp are pink.

Directions

  • 1 In 4-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add baguette halves; cook until golden brown on one side. Turn; cook until golden brown on other side. Stir in garlic. Cook 2 to 3 minutes, stirring constantly, until garlic is light golden brown. Set bread halves aside.
  • 2 In same Dutch oven, heat remaining 2 tablespoons oil over very low heat.
  • 3 Meanwhile, to make mole mixture in 2 batches, in blender, place 1 baguette half, 1 garlic clove, half each of the mole sauce, chicken broth and tomatoes. Cover; blend on high speed about 45 seconds or until smooth. Add mixture to Dutch oven. Repeat with the remaining baguette half, garlic clove, mole sauce, chicken broth and tomatoes.
  • 4 Stir in potatoes, romeritos and nopales. Heat to boiling. Stir in chicken. Reduce heat to low; simmer 30 to 45 minutes or until potatoes are tender. Sprinkle with salt. To serve, sprinkle with sesame seed.

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