Mole Poblano

Mole Poblano
Staff Writer

Los Sombreros

This mole recipe from Los Sombreros Mexican Café & Cantina uses not one, but four chiles in it to give it its distinct flavor. Douse it on chicken, pork, steak, or fish to add some life to your meal. 

Directions

In a large dry skillet, toast the sesame seeds and peanuts until dark brown and remove from pan.

Toast the tortilla until dark brown and remove from the pan. Next toast the dried stemmed chiles until slightly darkened and fragrant.

Remove from the pan and add the tomato and tomatillos. Cook until they are nicely charred and then remove from pan. Add the lard or cooking oil to the pan and cook the onion and garlic until very brown. Add the rest of the ingredients and simmer for 30 minutes.

Let the mixture cool and then purée it until it is very thin. Strain through a medium mesh sieve to remove any seeds or solids. Serve with chicken, turkey, or roast pork loin.  

Nutrition

Calories per serving:

514 kcal

Daily value:

26%

Servings:

10
  • Carbohydrate, by difference 55 g
  • Protein 14 g
  • Total lipid (fat) 27 g
  • Vitamin A, IU 681 IU
  • Vitamin A, RAE 2 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 9 µg
  • Ash 2 g
  • Calcium, Ca 155 mg
  • Carotene, beta 24 µg
  • Cholesterol 15 mg
  • Choline, total 11 mg
  • Fatty acids, total monounsaturated 13 g
  • Fatty acids, total polyunsaturated 9 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 10 g
  • Folate, DFE 47 µg
  • Folate, food 23 µg
  • Folate, total 58 µg
  • Folic acid 14 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 4 mg
  • Lutein + zeaxanthin 54 µg
  • Lycopene 83 µg
  • Magnesium, Mg 47 mg
  • Niacin 5 mg
  • Phosphorus, P 255 mg
  • Phytosterols 82 mg
  • Potassium, K 973 mg
  • Selenium, Se 8 µg
  • Sodium, Na 1084 mg
  • Starch 6 g
  • Sugars, total 9 g
  • Water 165 g
  • Zinc, Zn 1 mg
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