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.
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.