A simplified version of an authentic mole poblano with supermarket ingredients, this sauce is smoky, savory, and rich and will make chicken or baked tofu special for any meal.
1cupplantain(sliced, from about one yellow-to-black plantain)
½cuppecan halves or pieces
2oz.unsweetened baking chocolate
1tbsp.fresh oregano leaves
2tbsp.brown sugar(add more to taste, depending on the sweetness of the plantains)
1tsp.cumin(ground)
1½kosher salt(or to taste)
Instructions
In a dry skillet or cast iron pan, toast the chiles until they are fragrant. Remove from pan into a bowl and cool, then remove stems and seeds (wear gloves or wash hands immediately after handling the chiles).
Use the same pan to toast the pecans until deeply browned.
In a large sauce pan, combine chiles, garlic, onion, stock, plantain, and pecans.
Bring the mixture to a boil, then reduce heat and simmer for 25 minutes.
Turn heat down to lowest setting and add chocolate, oregano, salt, sugar, and cumin. Stir frequently and cook for 10 minutes.
Remove from heat and transfer mixture to a blender and blend (taking care to allow stem to release) until smooth. Taste and adjust salt if needed.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.