I honestly cannot remember when I first had Mexican Mole Poblano Sauce. All I know is that I fell in love with it a long time ago. I love the combination of chilies, cocoa, cinnamon, & ground nuts. Years ago I used to buy a special mole mix made by La Victoria. The dry powdery mix came in a small can and was so easy to use. Unfortunately, La Victoria stopped making that product. I've tried other brands of jarred mole pastes, but, even though the flavor was good, the dry & super dense pastes were hard to work with.
A few years ago my local newspaper, The Sacramento Bee, published a copycat version of the La Victoria mix. Many thanks to Teresa Hoswell of Fair Oaks, CA, who contacted the company and was sent the recipe for making a homemade mole mix.
One of the great things about this mix is that it's so easy to put together. For someone on a low sodium diet, it's a perfect sauce choice too. Very flavorful even without salt. It's great made with chicken or turkey. I usually use chicken thighs, but tonight I used chicken half-breasts. In the past I've used turkey thighs and even turkey drumsticks. It's wonderful for using up leftover chicken or turkey. Something to remember after Thanksgiving.
The chicken/turkey is braised until tender and cooked through. I usually add some finely chopped onion that has been sauteed in a bit of olive oil along with 1-2 cloves of crushed garlic. I braise the meat and aromatics in low sodium chicken broth for about 15-20 minutes before adding the mole mix. Then I simmer everything together until the meat is fully cooked and tender, another 15-20 minutes. I remove the meat and simmer the sauce uncovered until it is thickened. Sometimes I'll add a cornstarch slurry. I like to serve mole with brown rice. One of our favorite Mexican restaurants serves mole enchiladas. Now that is delicious! The combo of chicken, corn tortillas, and mole sauce is heavenly!
Here's the recipe with my notes:
Mole Sauce Mix
La Victoria Copy Cat Recipe/Sacramento Bee
3 tbsp. chili powder (I use unsalted chili powder)
1 tbsp. finely ground breadcrumbs (low sodium)
1 tbsp. sugar
1 tsp. salt (I omit)
½ tsp cinnamon
½ tsp. cocoa
2 tbsp plus 1 tsp. creamy peanut butter (I use unsalted or very low sodium peanut butter)
1 tsp vegetable oil
Mix chili powder, breadcrumbs, sugar, salt, cinnamon, & cocoa together. Blend peanut butter & oil into dry mixture. (I use a fork to blend the peanut butter & oil into the spice mixture.) This mixture may be refrigerated and stored in a tightly covered container. Makes about ¼ cup.
To Make Sauce: Blend the mix and 2 cups chicken broth or water in a saucepan. Simmer uncovered, stirring frequently until thickened as desired.