Mole Poblano

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I have been interested in Hernán's moles for quite some time, but always have to find the right time to actually bring them on board. Isela Hernandez opened this company in 2007, partnering with local Mexican artisans to create products. Hernán has been featured in Martha Stewart LivingFood & Wine Magazine, Food Network’s Iron Chef AmericaFine Cooking, CNN’s Your MoneyCosmopolitan Latina, Telemundo, and Univision.

HERNÁN Mole Poblano is a culinary homage to Mexico’s indigenous and colonial roots. Rumored to have been created by nuns in colonial Mexico, their Mole is easy to prepare without compromising the integrity of Mexico’s most quintessential dish. The paste is made of twenty-eight (28!!) natural and vegan ingredients that, combined with broth or water, results in a deliciously complex yet well-balanced chocolatey spicy sauce. A combination of four different chilies tempered with raisins, nuts, sesame seeds, cacao, plantains, "piloncillo" (Mexican raw cane sugar), and other herbs & spices. Enjoy with poultry, roasted pork, grilled vegetables, shrimp, or fish. Also, use as a salsa for huevos rancheros, and tacos, or as a BBQ rub. 1 jar is enough for a whole chicken. 6-8 servings.

204 g

2014 sofi Award winner, Outstanding Cooking Sauce of Flavor Enhancer