Brainy Gourmet Chicken Mole Verde...

The term mole stems from the Nahuatl world molli, which means “sauce” or “concoction.” Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings.

For this spicy hot dish, you will need either pork tenderloin or boneless/skinless chicken breasts, cut into bite-size pieces or leave whole (taking longer to cook); prepare for as much as you need to serve your guests/family (1-1/4 lb). One onion, 2 cans (10 oz) of RoTel diced tomatoes with green chilies (mole verde), 1/4 cup of semi-sweet morsels, 2 tsp chili powder, 1 tsp cumin, 1/2 tsp cinnamon, 1 tbs espresso coffee (optional) and bacon if you like.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Begin by sauteing one sweet vidalia chopped onion in olive oil on med heat. Once browned, push aside and add your pork loin or chicken (if you want to do a bacon wrap you can). Brown the meat on all sides. Then bring back the onion and set aside on low heat covered. 

In a sauce pan, drizzle a bit of olive oil, let it get hot and then add the 2 cans of tomatoes with chilies and all the above mentioned spices. You can directly add the chocolate chips morsels or pre-melt them in the microwave; but don't let them bubble, and then stir into the developing sauce. 

You can pour the sauce in with the meat (not pouring over the top) and let simmer for 15-20 min. while you prepare rice, potatoes or a salad for your side. Or, you can keep the meat separate from the sauce and when ready to serve pour the sauce onto a serving plate then lay in your meat for a lovely presentation.

 

 

 

 

 

~ Tutti a Tavola!