Easy Mole from Prepared Paste
Mole RapidoMole paste containing all of the ingredients needed to make mole poblano is commonly available in jars. I like to prepare the entire amount of an 8-ounce jar and cook the sauce one or two days in advance giving the flavors time to develop. Leftover sauce stored in a covered container, freezes very well for up to 6 months. Serve the sauce over roasted, fried, or grilled chicken or turkey breast.
Ingredients
Makes about 3 cups
- 1 8-ounce jar prepared mole poblano paste
- 1 141⁄2-ounce can fat-free reduced-sodium chicken broth
- ½ cup water
Instructions
- Pour the oil that has risen to the top of the jar of mole paste into a large saucepan.
- Heat the oil over medium heat and add the paste, stirring, until the paste softens, 3 to 4 minutes.
- Stir in the broth gradually.
- Stir in the water.
- Bring to a boil, reduce the heat to low, cover and simmer, stirring frequently, to prevent scorching, 15 minutes.
- The sauce should be thick and smooth with the consistency of ketchup.
- The sauce is ready to serve or in a covered container refrigerate 2 to 3 days or freeze for 6 months.
- If made ahead, reheat before serving over cooked poultry.