How to Make Chicken Pumpkin Mole

Featured BlogHer Network Post

[Editor's Note: Ask ten different chefs for their recipe for mole, and you'll get ten distinctive variations on this Mexican sauce. This particular rendition uses fresh pumpkin puree as part of its flavor profile, and is lovely served over chicken. --Genie]

Chicken Pumpkin Mole!

Three different dried chilies make the base of my mole: mulato (smokey & chocolate-y), acho (sweet & mild), and pasilla (smokey with medium heat). The chilies are toasted, seeded, rehydratred, blended into a paste and cooked in lard (from the farm). To the cooked chilies I add a blended mixture of: sesame seeds, peanuts, tamarind paste, mexican chocolate, garlic, fresh pumpkin purée, brown chicken stock, sea salt, cinnamon, cloves, mexican oregano, and a little agave nectar.

Chicken Pumpkin Mole

Image Credit: Ms. Glaze's Pommes d'Amour, used by permission.

[BlogHer Food '12BlogHer Food '12 will bring food bloggers together to learn, share, inspire, and of course, to EAT! Whether you're new to food blogging or an old pro, you should join us in Seattle, WA on June 8-9, 2012 -- register now!]

Read more from Chicken Pumpkin Mole! at Ms. Glaze's Pommes d'Amour

More Like This

Comments

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.