Mole Sauce

Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red, yellow and green.

The original recipe calls for 5 Tablespoons  (yes, 5) of chili powder. We cut it in half, but you can take it from there. And don't judge the taste until you add the chocolate. It's just not done until you finish this step! Serve it over good chicken, over enchiladas, or burritos. I think it is good with lots of things.

INGREDIENTS

YIELD 3 cups

4 1⁄2 cups chicken broth
3 tablespoons olive oil 
1 cup finely chopped onion
3 tablespoons chopped garlic 
1 teaspoon dried oregano 
1 teaspoon ground cumin
1⁄4 teaspoon ground cinnamon
2 1⁄2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped
(usually Hershey Special Dark, it has a sweetness that mellows the sauce)

DIRECTIONS 
Heat oil in a large saucepan over med.low heat. Add onion, garlic, oregano, cumin and cinnamon.Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes.  To cook off the flour. Gradually whisk in chicken broth. Increase heat to med/high. Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat.Whisk in chocolate; season with salt and pepper. 

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