Prep 15 mins
Cook 1 hr
Created for RSC#12. Mmm, complex flavors, healthy, tasty, good. While I made this Vegetarian, you can make this with pork or chicken if you want. Mix and match any veggies you have on hand and clean out the pantry while you're at it. I think beans, corn and olives would go nicely in this as well. I chopped my veggies large and chunky. This would probably work great in a crock pot also.
- 1 cup frozen dark sweet cherries
- 1 white onion, peeled and coarsely chopped
- 4 garlic cloves
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 cup vegetarian broth
- 1⁄4 cup natural-style peanut butter
- 1⁄4 cup sugar-free chocolate syrup
- 2 tablespoons whole wheat flour
- 2 -3 tablespoons chili powder, of choice
- 1 tablespoon sweet paprika
- 1 -2 tablespoon Splenda sugar substitute, to taste
- 1 -2 teaspoon salt, to taste
- 1 teaspoon dried oregano
- 1⁄2-1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground cloves
- Tabasco sauce, a few dashes
- 1 cup vegetarian broth
Veggies (Adjust to what you have on hand)
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 bell peppers, chopped (I used red, green, and yellow.)
- 2 lbs potatoes, chopped (I used small purple potatoes)
- 3 zucchini, chopped
- 3 yellow squash, chopped
- 2 teaspoons balsamic vinegar
- cooked rice, to serve
- chopped tomato, to top
- cilantro, to top (optional)
- crumbled feta cheese, to top (brings out even more flavor)
- In a blender, puree sauce ingredients (except last cup of broth).
- Add last cup of broth and blend until combined.
- In a large pot, heat olive oil over medium heat, add onion and bell peppers, saute until softened, about 5 minutes.
- Stir in Mole sauce and potatoes, bring to a boil, turn down heat and simmer for 45 minutes.
- Stir in zucchini, yellow squash and vinegar. Simmer until they are crisp tender, about 10 minutes. Adjust salt and Splenda to taste.
- Serve over cooked rice and top with chopped tomatoes, cilantro, and feta cheese.
Very surprising. This lighter then most moleâ€™s and leans itâ€™s self very well to the vegetarian diet. Like a lot of stews and soups this is better the next day after all the flavors had mellowed and blended. I used carrots in place of potatoes. Cut the recipe in half, which made 6 serving for us. Very unique and very yummy. Thanks for the post.
Wow, this was sensational! It had a great combination of flavors, with the spices being very balanced. I halved the salt, cinnamon and allspice for our tastes. I took your suggestion and used corn and beans (pinto) in this and the veggies I had on hand, subbing those and carrots for the squashes. I also took your suggestion to make this in the crock pot, which worked fine, though I did get a little burning on the sides of the crock pot. It took me close to 2 hours to prep everything and get them into the crock pot. I served this with a choice of brown rice or corn tortillas, both went well. Though the cilantro and feta were good as toppings, I thought they overpowered the mole. The unadulterated flavor is just wonderful, and I wanted to be able to really taste it well. Nonfat sour cream seemed to be the best topping, complimenting the flavors nicely, without overpowering it. We thought this would be great with chicken too. Serving size is spot on. This is my favorite of the 11 RSC recipes I made, you have my vote as the winner!
A very nice mole, and a solid use of the RSC contest ingredients. I didn't follow the recipe exactly but I don't think I much impacted the result: I made the sauce separate from the vegetables, which simplified timing of the meal. I used fresh tomatoes and chile, which was probably a little less liquid than intended. I used chicken rather than vegetable broth. This mole is fairly mild on the hotness scale, I would add more chile or perhaps some chipotle for depth next time.