Mole Poblano
- Number of Servings: 6
Ingredients
3 chicken breasts, cooked and shredded 2 cans (14 oz each) whole tomatoes1 shallot, chopped1 serrano pepper, chopped (highly recommend wearing gloves when handling this sucker {hyperlink to //serrano})3 chipotle chile peppers in adobo½ cup sliced almonds¼ cup raisins3 oz +70% dark chocolate, chopped3 garlic cloves, chopped3 tablespoons olive oil1/4 teaspoon ground cumin1/4 ground cinnamon
1. In a blender (or food processor) puree tomatoes, shallot, serrano pepper, chipotle chiles, almonds, raisins, chocolate, garlic, cumin, cinnamon, and olive oil until smooth.
2. Pour the mixture into a crock pot and cook on low for 6 hours.
3. Add pre-cooked and shredded chicken to the crock pot, mix into the sauce, and cook on low for an additional hour.
4. For rice, bring water to a boil in a saucepan.
5. Add the rice and lime juice, return to a boil, cover, and reduce heat to low. Cook for 5 minutes.
6. Remove rice from heat, add chopped cilantro, and cook for an additional 5 minutes.
7. Serve Mole Poblano over a bed of Cilantro Lime Rice.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARSHALYNN952.
2. Pour the mixture into a crock pot and cook on low for 6 hours.
3. Add pre-cooked and shredded chicken to the crock pot, mix into the sauce, and cook on low for an additional hour.
4. For rice, bring water to a boil in a saucepan.
5. Add the rice and lime juice, return to a boil, cover, and reduce heat to low. Cook for 5 minutes.
6. Remove rice from heat, add chopped cilantro, and cook for an additional 5 minutes.
7. Serve Mole Poblano over a bed of Cilantro Lime Rice.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARSHALYNN952.
Nutritional Info Amount Per Serving
- Calories: 267.3
- Total Fat: 14.8 g
- Cholesterol: 27.5 mg
- Sodium: 40.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.7 g
- Protein: 14.6 g
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