Mole Poblano Blend
Mole is the generic name for a sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. Mexico's most iconic mole, the Mole Poblano (Puebla-Style Mole Sauce) preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken.
Contains: Pasilla and Chipotle Chilli, Cocoa, Salt, Cinnamon, Onion, Paprika, Aniseed, Black Pepper, Coriander Leaf, Cloves and Oregano.
EXAMPLE RECIPE: Chicken Mole Poblano
800 g chicken pieces (thigh, breast or drumstick)
1 small onion, quartered
1 clove garlic
1/2 teaspoon salt
2 Tbs oil
2 cloves garlic,sliced
1 onion, sliced
1 teaspoon brown sugar
1 slice bread
2 tomatoes chopped
1 Tbs Herbie's Spices Mole Poblano spice mix
8 each almonds and pecan halves
2 Tbs sesame seeds
2 Tbs raisins
salt to taste
Place chicken in a saucepan with first-listed onion, garlic, salt and water to cover. Simmer until chicken is tender. Meanwhile, heat 1 tablespoon of the oil in a pan and add onion and sugar. Stir occasionally over low heat until soft and brown - approx 15 minutes.
Add garlic, cook for 2 minutes.
Push onion/garlic to one side of the pan, add the second tablespoon of oil and when hot, add bread.
Cook, turning once, until oil is mostly absorbed and bread is soft.
Add remaining ingredients, stirring all well together over medium heat until tomato is cooked.
Add about 1/2 cup of stock from the chicken to make it a thick-sauce consistency. Put all the sauce into a blender and process until it is a thick paste, adding more stock if necessary. Return paste to the pan, and add more stock from the chicken until it is like a thick gravy.
Transfer the cooked chicken pieces to the sauce and let simmer gently for 10 minutes before serving. Serve with rice or tortillas.