Sunday, February 15, 2009

Crockpot Mole

Mole is a Spanish word pronounced "Mo - lay". :)

Here is Stephanie's Crockpot Mole recipe; I've tried it with beef, and plan to try it with chicken next. I love mole!


2 pounds meat (beef or chicken, can be partially frozen)
1/4 cup raw sesame seeds
1/2 cup raw slivered almonds
1 dry California chili pod
1 yellow onion, chopped
3 cloves garlic, minced
1/3 cup raisins
1 T chili powder
1/2 tsp ground coriander
1/4 tsp cloves
1/4 tsp anise seeds
1 cinnamon stick
1 (14-oz) can diced tomatoes (and juice)
1 (6-oz) can tomato paste
1/4 cup tequilla (or white wine, or apple juice)
1-2 oz unsweetened chocolate
1 cup water
salt to taste


Use a 5-6 quart crockpot. In a small pan, brown the raw sesame seeds and almonds on the stove. Set aside to cool.

Put the meat you're going to use into the crockpot. Cover with everything else. I threw the entire dry chili pod into the pot; I didn't soak it in water first. I also just threw in the 2 squares of baking chocolate (after unwrapping!)--no need to melt it first.

Add the toasted nuts and seeds, and cover up. Cook on low for about 8 hours or approximately 5 1/2 hours on high. Shred meat with forks, and serve over rice and with corn tortillas. Salt to taste.

NOTE: I did add about 1/3 C of cornstarch + 3 T sugar dissolved in 1/2 water at the end, just to very slightly sweeten and thicken the sauce.

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