Small World, Big Taste: Chocolate Chili Powder and Mole

Sprinkle this rich powder over sautéed chicken or pork, squash, sweet potatoes, or corn, or use it to make Colorado Dolce Sauce.

| October/November 1999

 This delicious mole sauce is good on enchiladas, on quesadillas, and over vegetables or chicken.

• 5 cloves garlic, unpeeled
• 1 onion, chopped
• 3 tablespoons olive oil
• 3 to 4 tablespoons Chocolate Chili Powder (recipe below)
• 1 16-ounce can chopped tomatoes
• 1 cup apple or fresh orange juice
• 1 cup chicken stock
• Salt to taste

1. Toast the garlic cloves in a dry skillet over medium heat, turning them several times, until they are browned on the outside and soft inside. Remove the garlic from the pan, cool, peel, and chop.

2. Sauté the onion and garlic in the oil until the onions are soft. Add the chili powder, tomatoes, apple juice, and chicken stock. Simmer for 25 minutes. Add salt to taste.

3. For a smoother sauce, puree in a blender or strain through a wire mesh sieve.

4. Pesto adds depth to many dishes, and it doesn’t have to be limited to the ho-hum garden variety made with basil.

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