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Spicy Mole Poblano

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  0 reviews
  • 30 min prep time
  • 1 hr 15 min total time
  • 13 ingredients
  • 12 servings
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Rich, store-bought mole sauce coats tender chicken and potatoes for an easy, hearty entree.

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 1/2
lb small red potatoes, peeled (about 12 small potatoes)
1
jar (15 oz) nopales, drained, rinsed
1
deli rotisserie chicken (2 to 2 1/2 lb), shredded (about 3 cups)
3
cups converted long-grain white rice
6
cups water
Salt to taste, if desired
2
tablespoons sesame seed

Steps

  • 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, make mole mixture in 2 batches. In blender, place 1 baguette half, 1 clove garlic, 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, mole sauce, chicken broth and tomatoes.
  • 4 Stir in potatoes and nopales. Heat to boiling. Stir in chicken. Reduce heat to low; simmer 30 to 45 minutes or until potatoes are tender.
  • 5 Meanwhile, in 3-quart saucepan, heat rice and water to boiling. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand about 5 minutes or until liquid is absorbed. Fluff rice with fork. Sprinkle mole mixture with salt. Serve mole mixture over rice; sprinkle with sesame seed.
  • 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, make mole mixture in 2 batches. In blender, place 1 baguette half, 1 clove garlic, 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, mole sauce, chicken broth and tomatoes.
  • 4 Stir in potatoes and nopales. Heat to boiling. Stir in chicken. Reduce heat to low; simmer 30 to 45 minutes or until potatoes are tender.
  • 5 Meanwhile, in 3-quart saucepan, heat rice and water to boiling. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand about 5 minutes or until liquid is absorbed. Fluff rice with fork. Sprinkle mole mixture with salt. Serve mole mixture over rice; sprinkle with sesame seed.

Expert Tips

Mole (MOH-lay) refers to a Mexican sauce that is characterized by the addition of chocolate.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
0%
Cholesterol
50mg
17%
Sodium
1180mg
49%
Total Carbohydrate
71g
24%
Dietary Fiber
3g
15%
Sugars
3g
3%
Protein
26g
26%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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