Mole Polano Sauce
By: Adam Paul Green
Published: Wednesday, November 9, 2011 - 11:19am

Ingredients




3 tbsp olive oil
1 cup finely chopped onion
3 tbsp chopped garlic
1 tsp ground cumin
1/4 tbsp ground cinnamon
2 1/2 tbsp red chile powder
3 tbsp all-purpose flour
4 12 cups chicken broth
6 Xocai Nuggets or 10 Xocai X Power Squares, chopped
1 dash salt (optional to taste)
1 dash pepper (optional to taste)

Preparation

1 Heat oil in large saucepan over medium-low heat. Add onion and garlic and saute 4-5 minutes. Add cumin and cinnamon. Cover and cook until onions are tender, stirring occasionally, about 5 minutes. Mix in chili powder and flour; stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to medium high. Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat. Whisk in chopped "Xocai Nuggets;" season with salt and pepper, if desired. Pour over cooked chicken, chicken taco's, or enchiladas. Serve while hot. Serves 4-6