Mole Sauce

Mole Sauce

4.4 of 5 (12)
member ratings
Create a Recipe Makeover
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


Use as a side with coffee-cocoa rubbed pork tenderloin. Use as a side with coffee-cocoa rubbed pork tenderloin.
Number of Servings: 10


    3 onion, white, quartered
    4 plum tomatoes, quartered
    3 cloves garlic, peeled
    2 bananna peppers
    3 ancho chilies, dried
    1 t chili powder
    1 t coca powder, unsweetend
    16 oz chicken stock, reduced sodium
    1 lime, juiced and zested


Raise oven rack to highest position and preheat oven to broil. Toss all vegetables except for the ancho chilies into a cast iron skillet or sheet pan. Place under broiler and cook until all vegetables are bubbly and some blackening begins on the tomatoes. Vegetables should be stirred once while in oven. Once vegetables are roasted allow to cool for 5 minutes. While vegetables are cooking, place chilies in a mixing bowl. Cover with boiling water and allow to steep for 10 mintues. Once vegetables have cooled place vegetables in a food processor or blender along with chilies which have been de-stemed. Blend until smooth. Transfer mixture to a saucepan. Add spices and stock. Cook an additional 25 mintues. Finish with a squeeze of lime to taste.

Number of Servings: 10

Recipe submitted by SparkPeople user CHEF_MEG.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    4 of 4 people found this review helpful
    I made this with the Cocoa Crusted Pork and it was AMAZING! I served it with black beans and quinoa with avocado, light sour cream and pico de gallo. - 1/14/12

    Was this review helpful?   yes  No

  • 4 of 5 people found this review helpful
    What is a serving size? 1T? 1/4 cup? Number of servings are much less useful than serving size as most of us don't immediately divide up a recipe into 10 cups to figure out the serving size.... - 1/10/12

    Was this review helpful?   yes  No

  • Incredible!
    4 of 4 people found this review helpful
    This sounds great for the tenderloin . In answer to the squeze of ime and the lime zest. Zest lime first. Then cut lime in half and squeeze the juice out of each half, using your hand or a hand-held juicer. I would add the zest along with the juice to the Mole'. - 1/26/10

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    I made this to go with Chef Meg's Cocoa Crusted Pork Loin and it was wonderful! I ddn't have any banana peppers so used seeded jalapenos instead and it was just the right amount of heat for us. I have lots of sauce left so I'll be trying with other things this week. - 5/24/10

    Was this review helpful?   yes  No

  • O.K.
    1 of 1 people found this review helpful
    I wasn't a big fan of the sauce, but it was the first time I'd ever even HAD mole sauce. So I just may not like it regardless? Haha (I made it to go with the cocoa crusted pork loin). - 6/30/11

    Was this review helpful?   yes  No