Mole Sauce

This recipe is part of the recipe for Turkey Mole


Makes about 3 cups


1 tablespoon olive oil
1 small onion, chopped
1/4 cup chili powder
4 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon anise seeds or fennel seeds
1 large tomato, seeded and chopped
1/3 cup raisins
1 large ripe banana, cut into 1-inch pieces
1 corn or flour tortilla, torn into pieces, or 1 slice bread, torn into pieces
2 cups reduced-sodium chicken broth, divided
1 square (1 ounce) semisweet chocolate


  1. Heat oil over medium heat in large nonstick skillet. Add onion. Cook and stir 5 minutes or until tender. Add chili powder, garlic, cinnamon, cloves and anise seeds. Cook and stir 3 minutes or until mixture is dry and somewhat darker. Add tomato and raisins. Cover; cook 3 minutes or until tomato is tender.
  2. Pour mixture into food processor with reserved almond mixture. Add banana, tortilla and 1/2 cup broth; process until pureed. Return to skillet over medium heat and bring to a simmer. Add chocolate; stir until melted. Add remaining 1-1/2 cups broth; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally, to allow flavors to blend.

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