Chicken Mole Poblano
COMMENTS
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Nikki Nahmens Gage on
NUMola ! Want to try it—esp. with the white onion in the recipe instead of the purple onion in the photo…and like the nut butter variants suggested..
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Erica Perez on
Hi Sharon,
Sorry I missed this comment! I haven’t tried almond butter, but I think it would work really well! There are other varieties of Mexican mole recipes that use almonds rather than peanuts. -
Sharon on
Can I substitute almond butter for the peanut butter in the mole poblano recipe?
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Erica on
Hi Natasha,
Thanks for the comment! Yes, you absolutely can use the Mole Poblano as a dry rub on meat. I would salt your meat or poultry first, then add about 1-2 tbsp per pound of meat as a dry rub on all sides. It’s particularly great on chicken, pork or fish. You could then serve it up with grains and a salad, or make into tacos — whatever you like.
I’m excited to try this, but the recipe doesn’t include any spices. Is something missing?