Pumpkin and Ancho Chile Mole

An easy to make, silky textured and exquisite tasting mole sauce, that can bathe anything you can think of. From chicken to meat, fish, seafood and veggies; it all goes beautifully swaddled in it. I like it mostly with chicken or turkey, which is how I am most used to eating thick and rich Mole sauces….So that you can try it too, here it goes.

📝 Ingredients

• 1/2 white onion (peeled, charred or broiled)
• 6 garlic cloves (charred or broiled, peeled)
• 3 ancho chiles (stemmed, seeded and opened)
• 1/4 cup slivered almonds
• 5 whole cloves
• 1/2 stick true or ceylon cinnamon (about 1 inch (or substitute for 1/2 teaspoon ground cinnamon))
• 8 whole allspice berries (or 1/8 teaspoon ground)
• 2 tablespoons vegetable oil
• 1 15-ounce can pumpkin puree (about 1 3/4 cup)
• 3 cups chicken broth
• 1 1/2 teaspoon kosher or sea salt (or more to taste)
• 3 tablespoons brown sugar (or more to taste)
• 1/2 cup pumpkin seeds (lightly toasted)

👨‍🍳 Instructions

1. 1Place the onion and garlic in a baking sheet under the broiler. Char for 9 to 10 minutes, flipping once in between. Once they are soft and charred, remove from the heat. When the garlic is cool, peel.
2. 2In an already hot skillet or comal set over medium-low heat, toast the ancho chiles for about 15 to 20 seconds per side, until they brown and crisp without burning. Place toasted ancho chiles in a bowl covered with boiling water. Soak for 10 to 15 minutes until they are plumped up and rehydrated.
3. 3In the same skillet or comal, toast the cloves and all spice until aromatic, about a minute. Remove from the heat. Toast the almonds and cinnamon, stirring often, until lightly browned, 4 to 5 minutes.
4. 4Place the onion, garlic, chiles, 1/2 cup of chile soaking liquid, almonds, cloves, cinnamon and allspice in the blender and puree until smooth.
5. 5In a soup pot or casserole, heat the oil and pour the pureed mixture over medium heat. Add the salt and sugar. Cook for about 5 minutes, stirring frequently to help prevent the sauce from sticking to the bottom of the pan. The color will darken considerably.
6. 6Add the pumpkin puree and chicken broth to the sauce. Stir well until the pumpkin puree has dissolved, it will have a silky consistency. Continue to cook for about 12 minutes, stirring occasionally.
7. 7Use the mole sauce to pour over grilled, broiled or boiled chicken, meat or fish. Sprinkle with toasted pumpkin seeds for some added flavor and crunch.