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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 42.3
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 123.6 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Mole Sauce calories by ingredient
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Mole Sauce

Submitted by: CHEF_MEG
Mole Sauce

Introduction

This traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin. This traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin.
Number of Servings: 10

Ingredients

    3 white onions, quartered
    4 plum tomatoes, quartered
    3 cloves garlic, peeled
    2 banana peppers
    3 ancho chilies, dried
    1 t chili powder
    1 t cocoa powder, unsweetened
    2 cups chicken stock, reduced sodium
    1 lime, juiced and zested


Directions

Raise the oven rack to highest position and preheat the oven to broil. Toss all the vegetables except for the ancho chilies into a cast iron skillet or sheet pan. Place the pan under the broiler and cook until all vegetables are bubbly and the tomatoes start to blacken. The vegetables should be stirred once while in oven. Remove the vegetables from the oven and allow to cool for 5 minutes. While the vegetables are cooking, place chilies in a mixing bowl, cover with boiling water and allow to steep for 10 minutes.
Remove the stems from the chilies.
Place slightly cooled vegetables in a food processor or blender along with chilies. Blend until smooth. Transfer the mixture to a saucepan. Add the spices and stock. Cook over medium heat for an additional 25 minutes. Finish with the lime juice and zest.






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Member Ratings For This Recipe



  • 21 of 23 people found this review helpful
    I have a receipe that calls for Mole Sauce as one of the ingredients. Didn't know what it was or where to find it. Now I can make my own. Chef Meg- how long will this sauce keep if its refrigerated after making. Thanks for the receipe. - 12/15/09

    Reply from CHEF_MEG (12/15/09)
    It will keep about a week or so. You can freeze it in ice cube trays then store the frozen cubes in the freezer for a few months. Thaw out what you need.


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  • Very Good
    12 of 12 people found this review helpful
    This was a little spicy for me, but a good mole recipe is really hard to find, and this is a good one. I put mole on chicken, pork, eggs, tortillas and just about anything I can think of. I did tone the chilies down - lots!!! I'm a gringo! - 12/15/09

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  • 12 of 17 people found this review helpful
    For those that aren't familiar with Mole Sauce...it's pronounced Mo-Lay. Will try this over chicken breast....can't wait...LOVE Mole! OLE!!!! - 10/20/09

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  • 10 of 13 people found this review helpful
    I really wish people wouldn't rate recipes before they try them. It distorts the final rating. How do you know how many stars to rate it unless you make it first?? - 10/11/10

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  • Incredible!
    8 of 10 people found this review helpful
    Hubby has had lots of real mole and gave it a huge thumbs up! - 1/11/10

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  • Incredible!
    6 of 6 people found this review helpful
    Awesome! I cut back a bit on the dried peppers because my daughter isn't into things that are too spicy but it was still amazing :) - 2/4/10

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  • 4 of 6 people found this review helpful
    I don't want to sound stupid...but what is a mole sauce? and what do you use it for? Sorry...I really don't know. - 10/18/09

    Reply from CHEF_MEG (10/20/09)
    Use this sauce over coffee-cocoa rubbed pork tenderloin. http://recipes.sparkpeople.com/recipe-deta
    il.asp?recipe=652134


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  • Good
    4 of 5 people found this review helpful
    alittle spicey for my husband - 10/8/09

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  • Incredible!
    4 of 6 people found this review helpful
    Wow!!!!!!! This is great!!!!!!! - 10/7/09

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  • 4 of 9 people found this review helpful
    Um, I'm assuming you mean COCOA powder, not COCA powder (fiesta anyone?) Seriously, with less than half the ingredients of a standard mole, I will have to give this a spin. - 10/7/09

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  • Bad
    3 of 11 people found this review helpful
    Didn't like it - and it took a long time and ingredients were kinda' spendy. I paired it with cocoa encrusted pork tenderloin and together they were really bad. - 3/11/10

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  • Very Good
    3 of 4 people found this review helpful
    great sauce - 12/20/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was really good! Wasn't sure how I was going to like it, but I was pleasantly surprised =) - 10/19/09

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  • 2 of 2 people found this review helpful
    Even my teenage son liked this one. - 11/5/10

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  • Very Good
    2 of 2 people found this review helpful
    My hubby and I also felt this was a very good mole. Will use it often!! Thanks, Chef Meg. - 6/9/10

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  • 2 of 4 people found this review helpful
    I have never tried to make mole sauce from scratch, so I really feel like trying your recipe. I love the way you are broiling the tomatoes. In Mexico, we do it over a skillet on the stove, but I think using the oven reduces the cleaning and prevents the smell from spreading all over the house. - 11/4/09

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  • Incredible!
    2 of 4 people found this review helpful
    WOW- Finally a Mole' sauce that I can love! - 10/8/09

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  • 2 of 8 people found this review helpful
    will try but replacing chix stock with vegetable stock looks good - 10/7/09

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  • Very Good
    1 of 2 people found this review helpful
    Awesome sauce...thanks!! - 3/1/11

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  • Incredible!
    1 of 1 people found this review helpful
    I really liked this recipe! I eliminated the dried ancho chilis (couldn't find them) and just added some cayenne pepper sauce. I also added 2 tablespoons of brown sugar to counter all the heat in the recipe. We poured it over a pre-packaged, seasoned pork roast we cooked in the crock pot. Delicious! - 1/24/11

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  • 1 of 5 people found this review helpful
    a definite one to try. I love Mexican. How can this be bad? - 1/17/11

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  • 1 of 1 people found this review helpful
    For those of you who find eatting "heat" from chillies difficult try eatting a fresh vegetable dish such as cherry tomatoes and onions with a homemade reduced vinegarette (I use balamic) dressing. The vinegar cuts the heat and you are usually able to eat "heat" from chillies without the pain. - 1/17/11

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  • 1 of 1 people found this review helpful
    Great!!!!!!!!!!!!! - 12/30/10

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  • O.K.
    1 of 3 people found this review helpful
    Never made mole sauce before. Didn't care for it. Sorry, Chef Meg! - 11/9/10

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  • 1 of 4 people found this review helpful
    I will have to try this - 10/9/10

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  • 1 of 1 people found this review helpful
    Excellent! - 10/7/10

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  • O.K.
    1 of 1 people found this review helpful
    Salsa sauce by any name.. we tried it, and it was ok. Thx. - 10/7/10

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  • O.K.
    1 of 1 people found this review helpful
    very bland. I was expecting an explosion of flavors from all of the ingredients, but it just didn't happen. A little salt helped bring out some flavor. Won't be repeating this one. - 9/24/10

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  • 1 of 3 people found this review helpful
    I can't wait to try this one.... My family loves a recipe I found on epicurious.com called "Chicken and Green Olive Enchiladas"... the mole sauce with this recipe is easy, but not as easy as this one looks. You should try the epicurious recipe paired with the "Three Chili Rice"... awesome combo! - 6/29/10

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  • 1 of 1 people found this review helpful
    I love Mole with chicken, made this one and now don't feel guilty eating it. Loved it. Only problem is I can not find bananna peppers all the time, what kind of pepper can I substitue for it? - 4/28/10

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  • Incredible!
    1 of 1 people found this review helpful
    Fantastic - 4/17/10

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  • 1 of 4 people found this review helpful
    I don't do beef or pork however, see that it can be used over chicken or turkey. With try it that way. Thanx, for the variety option. - 4/17/10

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  • 1 of 3 people found this review helpful
    You said it makes 10 servings but how much is a serving? 1/4 Cup? Thanks looking forward to making it. I love Mole sauce. - 4/17/10

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  • 1 of 4 people found this review helpful
    I love mole sauce and I was looking for a recipe. Great timing. - 4/17/10

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  • 1 of 4 people found this review helpful
    My family is not a fan of any kind of pepper... can you make any suggestions to replace the banana peppers? - 4/17/10

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  • Good
    1 of 1 people found this review helpful
    Okey dokey -- need more pepper - 3/27/10

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  • 1 of 1 people found this review helpful
    I'm glad this recipe doesn't include peanuts (family member is allergic). Would a teaspoon of sesame oil be good to add smokiness? - 3/20/10

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  • 1 of 4 people found this review helpful
    Mole is a very popular main dish in Mexico and south america.It is used with turkey,which is the most popular meat in Mexico.A good mole is worth the effort,look forward to trying this. - 12/15/09

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  • Incredible!
    1 of 3 people found this review helpful
    love it - 11/25/09

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  • Incredible!
    1 of 9 people found this review helpful
    I LOVE MOLE SAUCE...I GOTTA TRY THIS! - 10/8/09

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  • Very Good
    1 of 10 people found this review helpful
    Oh YES!! Can't wait to try this. I love chicken mole and had thought it was beyond my reach so to speak. May have to add a bit more chocolate and definitely some flaked almonds - naughty but nice - 10/7/09

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  • Incredible!
    1 of 11 people found this review helpful
    Yeh, I think you mean COCOA powder, right? This sounds fabulous, and fairly easy to make, so this recipe is a keeper and will try it soon. - 10/7/09

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  • 1 of 10 people found this review helpful
    This sounds great! - 10/7/09

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  • I liked this, but had to make some changes. I used drained diced tomoto( it's what I had in the pantry) and I added a tablespoon of peanut butter to make it more traditional. - 11/11/12

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  • sounds good, but what is a banana pepper? C - 10/21/12

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  • The serving size is 1/2 cup. Thanks for sharing this! - 3/11/12

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  • I love Mexican dishes going to save this recipe to my favorites! - 12/4/11

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  • Ooooooooooh my goodness 4give me 4 my french this recipe was soooo f*** good I always try 2 make mole and its always runny but this came out soo good my hubby thinks I got better at it but he dont kno I found this so it my lil secert lol thank u sooo much for this recipe : ) u deserive all 5 stars - 9/28/11

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  • I've always wanted to make my own mole. I'll try it with this recipe first. - 9/27/11

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  • I picked up on this recipe two yeas ago while visiting our daughter in CA. She turned me on to Sparks recipes and we cooked up a bunch of them--this being one. Absolutely delicious. I did the veggies on the grill instead of the oven. Great fun preparing this recipe. Felt like an Iron Chef.
    - 9/27/11

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  • both my fiance and I tried this and liked it quite a bit... i cooked it along with the pork tenderloin that you recommended it be served with. my fiance went to work the next day and RAVED about 'my cooking skills' - i have you to thank for that! thank you for sharing these recipes! - 9/16/11

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  • I grew banana peppers this summer for the first time and am glad to have a recipe where I can use them.
    Thanks - 9/1/11

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  • This is a GREAT sauce! I did pair it with Chef Meg's Cocoa Crusted Pork Tenderloin recipe and it was AWESOME. My 10 year old, who doesn't like anything but hot dogs and mac & cheese even gave it an "ok" and finished his plate. This made about 10 cups for me. I will try freezing some for later. - 8/23/11

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  • Great - 6/19/11

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  • Hi, This looks fab but for those of us who are Math challenged, about how much is a serving in something measurable? A Teaspoon? A Tablespoon? A 1/4 cup? Thanks! - 5/30/11

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  • I has to add some salt for a little more flavor but other then that this was a pretty simple and decent recipe. Alot better then the prepackaged sauces forforsure. Can't co.pare to the original home made but that one takes to long. Love it onto of my eggs or chicken - 4/16/11

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  • Tasty - 4/4/11

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  • I just watched a travel show yesterday on PBS and the mole sauce they made down in Mexico where it originated had a whole bar of REAL chocolate made in that same town!!! They served the sauce over fresh roasted turkey breast and topped both with fresh green salsa! - 3/28/11

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  • The easy way to make this is to buy a jar of Mole Maria,add 1/2 a jar, to chicken stock, low heat, if too spicy for your taste buds add sugar, and 1/2 tablet of Ibarras hot chocloate tabs. when you add the sugar and chocolate you get sweet taste. Make sure your always string with a wisk. add meat. - 3/23/11

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  • will try it and see if it rocks us. - 3/23/11

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  • Must try it. Sounds spicy and delish. - 3/23/11

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  • It's mo-le not mo-lay. le sounds like lets. - 3/19/11

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  • Tried on cocoa crusted tender loin and between the two it jus doubled the bad taste. It was an expensive and time consuming recipe that was a big dissapointment. - 3/1/11

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  • Very Good
    0 of 1 people found this review helpful
    I don't know if this is the same as Chile Colorado, without the meat, but we make something similar without the banana peppers and add lean pork roast, chopped and seared first, then put all in crock pot for 3-4 hrs. It's great in burritos and over eggs, etc. I'll give this a try and see. Thanks - 2/25/11

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  • will make this - 2/20/11

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  • OK, but I won't make it again. This kids didn't like it. - 2/13/11

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  • Great sauce! Served it over pork and baked potatoes. It would also be good with chicken and rice! - 2/10/11

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  • I liked it. Roasting the veggies gave the mole some depth.
    I added 1 T. of almond butter, a pinch each of cinnamon, cumin, and oregano. I simmered it until it was half the liquid amount. Mmmmmm - 2/6/11

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  • looks good... - 2/4/11

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  • I couldn't find the ancho and banana peppers in the store, so I used anaheim and yellow wax peppers instead. I just seared the veggies in a pan as opposed to broiling them, and I think it worked fine. The peppers had a nice flavor, but overall there wasn't a whole lot of flavor. - 1/31/11

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  • The sauce was great, but definitely not a true mole (with only 1 t. of cocoa). The sauce is very versatile - great on Jimmy Dean De-Lite breakfast sandwichs and would also be good on chicken. I'll definitely make it again. - 1/28/11

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  • 0 of 1 people found this review helpful
    Thanks for this zesty Recipe ! - 1/22/11

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  • 0 of 1 people found this review helpful
    Never heard of MOle sauce BUT love all things hot-will make this - 1/22/11

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  • Incredible!
    0 of 1 people found this review helpful
    interesting - 1/17/11

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  • Good
    0 of 1 people found this review helpful
    I will add some peanut butter, all the Mole sauces Ive eaten include peanut butter. it tends to balance the spiceiness. - 1/17/11

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  • Good
    0 of 1 people found this review helpful
    I love spices as long as they aren't hot one's :) I will try this recipe though. Thank you - 1/17/11

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  • 0 of 1 people found this review helpful
    Don't think I'll try it. - 1/17/11

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  • Incredible!
    0 of 1 people found this review helpful
    Wonderful! AND - I LOVE it when you feature the recipe on Fiestaware! =) - 1/17/11

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  • 0 of 3 people found this review helpful
    ALWAYS LOOKING FOR NEW SAUCES. WILL TRY THIS ONE. - 1/12/11

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  • 0 of 2 people found this review helpful
    Sounds interesting. I've never tried it before so I'm adding it to my "to do" list. - 12/12/10

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  • 0 of 2 people found this review helpful
    Love LOVE Mole! Was my favorite go-to Mexican dish in the old days. Now I do believe I can have my favorite Chicken Mole again! With a lot less ingredients than the homemade version I tried many years ago. - 10/8/10

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  • 0 of 2 people found this review helpful
    I love mole, so will have to try this one! - 10/7/10

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  • 0 of 3 people found this review helpful
    I'll let you know, I LOVE all things Mexican! - 6/21/10

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  • i tried to adapt for crockpot and ended up diluting a little too much, but i will definitely be trying again. very easy to make! - 6/7/10

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  • 0 of 3 people found this review helpful
    Can't wait to try it! - 5/24/10

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  • Incredible!
    0 of 2 people found this review helpful
    I recently moved from the West Coast to MS and am in desperate search for interior Mexican food. No luck. So glad to find this recipe. I guess good Mexican food is gonna have to happen on my table. Thanks - 5/9/10

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  • Incredible!
    0 of 2 people found this review helpful
    Other half maintains he won't like mole because of the cocoa. 1 tsp of cocoa won't even be noticed, so I won't call it mole, and see if he likes it. 8-) - 4/18/10

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  • Incredible!
    0 of 3 people found this review helpful
    sounds good! - 4/1/10

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  • 0 of 4 people found this review helpful
    will totally try! - 3/24/10

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  • 0 of 1 people found this review helpful
    For the person who asked about the abbreviation 't'; it stands for teaspoon, as compared to 'T' which stands for Tablespoon. - 2/18/10

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  • Very Good
    0 of 2 people found this review helpful
    does the t stand for teaspoon or table spoon? - 1/31/10

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  • 0 of 4 people found this review helpful
    Thanks for the receipe, I love Mole, but it has to many calories, so this should help me. - 1/31/10

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  • 0 of 2 people found this review helpful
    so serve this over the meat only or as a topping for something else? - 1/27/10

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  • Very Good
    0 of 2 people found this review helpful
    great - 1/24/10

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  • Very Good
    0 of 5 people found this review helpful
    This looks great. I'll try it soon - 12/15/09

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  • Very Good
    0 of 2 people found this review helpful
    Very good and not too fat ! - 12/15/09

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  • 0 of 4 people found this review helpful
    I have been meaning to try this sauce for a long time!! Thanks Meg!! - 12/15/09

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  • 0 of 6 people found this review helpful
    I hope to make this over the holidays

    Now, Chef Meg, tell us how to make Red Pippian sauce - 12/15/09

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  • Incredible!
    0 of 2 people found this review helpful
    I would use just water or vegetable stock to replace chicken stock. - 12/15/09

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  • 0 of 7 people found this review helpful
    This sounds good but would tear my stomach up. - 10/19/09

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