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–+ servings
Mexican Mole Chili
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5 from 1 vote

Easy 30 Minute Mole

In Mexico, moles are reserved for special occasions and big parties, and can take hours to make with a long list of ingredients. This mole can be put together in just 30 minutes or less.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: chili, mole, soup, soup, stew, chicken, chili, beans, salsa, salsa verde, chile
Servings: 6 people
Calories: 97kcal

Ingredients

  • 5 Guajillo chiles - stemmed seeded and torn into pieces
  • 15 oz diced tomatoes in juice
  • 1/2 onion sliced
  • 3 cloves garlic halved
  • 1 quart chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp dried Mexican oregano
  • 1/2 tsp allspice
  • 1/4 tsp cinnamon
  • 2 Tbsp olive oil
  • 3 Tbsp masa harina or use 1 1/2 Tbsp fresh masa
  • 1/2 bunch cilantro
  • 1.5 tsp salt to taste

Instructions

  • In your blender, combine the torn chiles, tomatoes, onion, garlic, spices, oregano and 1 C. of chicken broth and blend as smooth as possible.
  • If you opt to use your food processor, it will not blend the chiles quite as well - we recommend a high quality blender.
  • In your 6 qt dutch oven, heat the oil on medium.
  • Set a strainer over the top of your dutch oven and pour in the blended chile mixture and push that mixture through the sieve.
  • Stir frequently - 3-4 minutes and the chile mixture should be a light red/orange in color.
  • In your blender, add another cup of chicken broth along with the masa harina and cilantro. Blend thoroughly and then pour that through the sieve into the chile mixture.
  • Whisk that mixture in the dutch oven until the sauce comes to a low boil and thickens up a bit.
  • Add the other 2 C. of chicken broth, and stir well to combine. Turn the stove to allow the mixture to simmer for 25-30 minutes until it thickens up.
  • Taste and season with salt (2 tsp or more to taste).
  • Serve atop chicken, chayote, potatoes, or even seafood. Refrigerate leftovers in canning jars for up to 4 days or freeze for up to 4 weeks.

Notes

Refrigerate leftovers in canning jars for up to 4 days or freeze for up to 4 weeks.Adapted from Rick Bayless

Nutrition

Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 1264mg | Potassium: 347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 877IU | Vitamin C: 20mg | Calcium: 43mg | Iron: 2mg