Mole Negro
1 WW point per 2 ounces
Servings Prep Time
52ounces 2hours
Cook Time Passive Time
30minutes 30 minutes
Servings Prep Time
52ounces 2hours
Cook Time Passive Time
30minutes 30 minutes
Ingredients
Instructions
  1. Remove the stems from the ancho and chipotle peppers. Place peppers in a bowl and cover with hot tap water. Allow to soak for half an hour. IMPORTANT: do not discard the liquid that results from soaking the peppers!
  2. While the peppers are soaking, oil onions, tomatoes, tomatillos, and garlic cloves and place on a grill sheet over an open flame. The garlic will roast fastest, so watch it to make sure it doesn’t burn. Remove from heat and allow to cool somewhat. Peel the skin from the tomatoes and tomatillos and discard. Remove any burned parts of the onion and discard. Set aside.
  3. Chop soaked chili peppers and place in food processor. Add about a cup of the water that the peppers soaked in to the food processor. Process to form a paste, adding more of the “pepper water” if needed.
  4. Add every ingredient from almonds through bay leaf to a pan on medium heat. Roast while moving the contents of the pan around continuously until fragrant, making sure not to burn them. Remove from heat and grind everything together to form a powder.
  5. Combine powder from step 4 with remaining ingredients, except for the cocoa powder and the chili paste from step 3. Process until smooth.
  6. In a large pot on medium heat, heat the chili paste from step 3. Continue heating it and scraping the pan to boil off some of the moisture. When it seems to thicken a bit, add the mixture from step 5. Stir thoroughly, then mix in the cocoa powder. Cook for a few minutes. If desired, return the mole to the food processor to smooth out.