Mole Sauce

Mole Sauce

This is a perfect sauce for serving over poached turkey or chicken breast slices. This recipe comes from Diana Rosen's The Coffee Lover's Companion.

Diana Rosen's The Coffee Lover's Companion Mole Sauce Ingredients: 
1 large poblano chile pepper 
3 tablespoons olive oil 
2 garlic cloves, chopped 
1 cup onion, chopped 
½ cup celery, finely chopped 
½ teaspoon cayenne pepper 
½ teaspoon ground cardamom 
1/8 teaspoon or pinch of ground cloves 
½ cup cold coffee 
1 ounce unsweetened chocolate, finely chopped 
1 ½ cups chicken broth 
Chopped almonds for garnish, as desired

Instructions:
Wash and dry chili pepper and char it over a flame until skin is blackened all over. 
Let pepper cool in a paper bag, then slice away the charred skin and remove the seeds from inside the pepper. Chop remaining pepper finely and set aside.
Heat olive oil in a saucepan over medium heat and add the garlic and onion and sauce until the onion is golden brown, approximately 10 minutes. 
Add the celery and continue to sauté a few more minutes. 
Add the spices and the reserved chopped chili to the pan and stir to combine. 
Add the coffee and raise the heat, stirring constantly, until the liquid has evaporated. 
Add the chocolate and stir well. 
Add chicken broth and bring the mixture to a boil, stirring frequently.
Lower the heat to a simmer and simmer the mixture uncovered for twenty minutes. Puree the sauce in a food processor or blender. Serve over chicken or turkey, garnished with chopped almonds.