Easy Slow Cooker Chicken Mole Recipe
It just doesn’t make any sense. A sauce with a crazy combo of ingredients – ancho chiles; raisins; tomatoes; almonds. Oh Yes – and chocolate!
“Mole” is often called “the Curry of Mexico,” and with good reason. No one makes mole exactly the same, but most moles have common themes: delightful yet odd combination of ingredients. ((NOTE: I am decidedly not opposed to weird ingredients: I have even made a delicious mole with pumpkin seeds and radish leaves!)) Take for example, the most well known mole, Mole Negro: nuts, raisins, chiles and chocolate. That sounds like a desperate combo using up odds and ends from a Mexican pantry, but results in a unique, silky smooth texture with the perfect twist of spices and heat.
Sandy and I were lucky enough to go to the Santa Fe Cooking School a while ago, and we ate at a world famous southwest restaurant: The Coyote Cafe. I order the chicken mole and was in heaven. I MUST MAKE THIS, I pledged. But then, I bought the cookbook, turned to the mole recipe and nearly fainted – so many ingredients and a lots of work.
Then, I came across Rick Bayless’ recipe for mole that promised it was “EASY.” And by this I mean only a dozen or so ingredients and a few minutes prep time. I had no choice. I had to try this recipe. I simplified this recipe even more. The one thing I did not omit is the toasting of the almonds and chiles first – this adds an incredible deep, rich taste.
This mole is shockingly good, considering it only takes about 20 minutes of prep time total. It is rich. It is sweet. It is spicy. It is flavor-packed. And, it tastes amazingly close to the Coyote Cafe’s mole extraordinaire.
Try this on a cold wintery day (Ahem, like where I live!) and the smell alone will penetrate right to your bones. And the taste, well. . . words do not suffice. Put this on your “must try” list this winter.
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