Ingredients:
1 large poblano ** chili pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 cup white onion, chopped fine
½ cup celery, chopped fine
½ teaspoon cayenne pepper
½ teaspoon ground cardamom
1/8 teaspoon ground clovers
½ cup freshly brewed coffee, chilled
1 ounce unsweetened chocolate, finely chopped
1 ½ cups low-sodium chicken or vegetable broth
Directions:
Wash and dry chili pepper and, stick a long-handled fork into it and hold it over a gas flame Char it until the skin is blackened all over. Place the pepper in a paper kraft bag and allow it to cool. When cooled, slice away the charred skin, removed the volatile seeds from inside, and chop the remaining part of the pepper finely. Wash your hands to make sure the irritating oils do not touch you or other foods.
Brew the coffee and allow to cool.
In an iron skillet or heavy pan, heat the olive oil over medium heat then add the onion and garlic and sauté until golden brown, about 8 to 10 minutes. Add the celery and stir into the mixture a few minutes. Add the cayenne pepper, cardamom and clovers and the chopped chili and stir to combine. Slowly add the chilled coffee and increase the heat slightly, stirring constantly until the liquid evaporates. Add the chocolate and stir well. Add the broth and heat until the mixture boils, stirring frequently.
Chill the coffee, covered.
Reduce the heat under the pan to a simmer and heat uncovered for about 20 minutes. When complete, carefully pour the mixture into a blender or food processor, cover tightly, and puree lightly. Sauce should be midway between thick and thin.
To serve, place a large scoop each of black beans and brown rice on a plate, top with the chicken or turkey breast, and pour on a generous amount of the mole sauce.
YIELD: 2 cups, about
** Poblano chiles are hearty shaped peppers with a thick skin that makes them ideal for stuffing and for flavoring sauces. For a hotter version, consider Serrano peppers or for equally mild version, Anaheim peppers are a good substitute.
The following nutritional analysis is calculated for an approximate 2.5 oz at-home serving.
| Nutrient Name | Amount per Serving | % Daily Value |
| Calories | 100 | |
| Calories from Fat | 80 | |
| Total Fat | 9g | 14% |
| Saturated Fat | 2.5g | 12% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 150mg | 6% |
| Total Carbohydrates | 5g | 2% |
| Dietary Fiber | | 8% |
| Sugars | 2g | |
| Protein | 2g | |
| Vitamin A | | 4% |
| Vitamin C | | 25% |
| Calcium | | 2% |
| Iron | | 6% |
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.
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