Xilli Mole Poblano

This decadent mole takes 5 days and 30 different ingredients to make. And the effort is well worth it. Most pre-made mole pastes and powders we’ve tried in the States have been awful—at best, they are bland and at worst, they are chalky and bitter. Xilli’s Mole Poblano, prepared by hand in small batches using traditional methods, is the polar opposite: It’s smooth and decadent with a pleasant moderate heat. Once it hits the palate, it truly opens up into an extraordinary melody of tastes. The first flavor to pop out is earthy dark-sweet dried chili and chocolate. This gives way to a nuttiness that is almondy and smooth. There is a warming, woodsy spice to it, but it’s not sticking out in a prominent way—just enough to round out the cacao flavor. The sweetness is caramel-like, as though many of the ingredients were carefully roasted, but a subtle brightness keeps it from becoming cloying. Though it takes days to make, this mole is the perfect kitchen shortcut, offering decadent, long-cooked flavor in little time.

​ [/description-break] Ingredients [/title]Ingredients: Corn and/or canola oil, chile mulato, chile ancho, chile pasilla, tomato, tomatillo, onion, garlic, raisins, plantains, almonds, peanuts, pecans, pecans, pumpkin seeds, sesame seeds, tortillas, spice mix (allspice, black pepper, cinnamon, coriander, cumin, cloves, anise seeds, dry oregano, dry thyme), toasted cacao, brown sugar, salt; Allergens: Peanuts, tree nuts, seeds [/accordion] Specifications [/title]​Net Weight: 10 fluid ounces
Place of Origin: New York, USA[/accordions-break] With a name meaning “sauce“ in indigenous Nahuatl, mole is notoriously complex. [/banner_heading] It’s a simmered sauce of a whole host of ingredients—dried chiles, nuts, fruit, cacao, etc. Most people mistake it for being a savory chocolate sauce, but that’s not a fair representation of the depth and nuance possible. Cacao adds bitterness and fruitiness, much like the various dried chiles used. It’s normally served as a finishing sauce, spooned over a dish. Due to its complexity, it’s not uncommon to see pastes or powders for sale in markets.[/banner-text-break] Whisk into water or broth over low heat to make into desired sauce consistency. Thin it a little more and you have a soup—try mixing in sauteed chicken, summer squash and onion, then garnishing with whatever your heart desires— radish, pepitas and maybe a sprinkle of queso Oaxaca are all excellent options. Serve over roast turkey or chicken or finish stews with a few spoonfuls. Perhaps controversial, but we would even thin with nut milk and drink it like a latte—it’s that good. [/how-to-use-break] &nbsp.