Chicken Mole Poblano
COMMENTS
-
Joanne on
Just checking….the recipe says to use 1/2 cup of mole poblano spice. Is it really 1/2 cup???
-
Michael O on
I love this spice blend. So easy. Had a bunch of chicken this week, so used boneless pork country style ribs. Slow roasted for an hour and added to mole along with sliced poblano peppers and yellow bell pepper. Cranked up the heat a bit with Aleppo pepper flakes. And 2 oz of unsweetened chocolate. 90 minutes at 275 covered and then 30 uncovered at 350. Finished with blood orange juice, then tortillas, queso Fresca, cilantro, pickled onions and pickled jalapeños to serve. And the Warriors won by 30. I’ll credit my Pork Mole Negro 😂
-
Karen L on
We’ve made this several times and think it’s a terrific mix, not too spicy either. We melt 1 oz 100% chocolate into it prior to blending the mole sauce, perfect!
-
Erica Perez on
@Herb – The ingredients in our Mole Poblano spice blend are: Ancho chile, Guajillo chile, sugar, Pasilla chile, smoked paprika, cocoa powder, sesame seeds, sea salt, anise seed, masa harina (corn flour), cinnamon, allspice, garlic, black pepper and cloves.
Hi Joanne,
Thanks for your question. It really is a full 1/2 cup! I usually get the bag instead of the jar when I make this recipe since there won’t be any spice left over. Plenty of leftover food though, and the dish freezes well!
Cheers,
Evan (they/them)
Customer Success Lead
Oaktown Spice Shop