Eat Your Fruit And Veggies Mole Recipes

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QUICK MEXICAN PORK (OR CHICKEN) MOLE



Quick Mexican Pork (Or Chicken) Mole image

I think this is from a magazine. It is a shortcut recipe since it is made with your favorite BBQ sauce.

Provided by Oolala

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon oil
1 lb pork tenderloin, cut into chunks (or chicken)
1/2 cup water
1/2 cup barbecue sauce
1 ounce unsweetened chocolate square, finely chopped
1/2 teaspoon red pepper flakes

Steps:

  • Cook and stir onion and garlic in oil on medium heat until tender.
  • Add meat; cook and stir on high heat for 5 minutes or until golden brown on all sides.
  • Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover; reduce heat and simmer for 10 minutes or until meat is cooked through.
  • Serve with 2 cups of rice.

Nutrition Facts : Calories 253.5, Fat 13.9, SaturatedFat 5, Cholesterol 74.8, Sodium 313.3, Carbohydrate 8.5, Fiber 1.9, Sugar 2.2, Protein 25

EAT YOUR FRUIT AND VEGGIES MOLE



Eat Your Fruit and Veggies Mole image

Created for RSC#12. Mmm, complex flavors, healthy, tasty, good. While I made this Vegetarian, you can make this with pork or chicken if you want. Mix and match any veggies you have on hand and clean out the pantry while you're at it. I think beans, corn and olives would go nicely in this as well. I chopped my veggies large and chunky. This would probably work great in a crock pot also.

Provided by Engrossed

Categories     Stew

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 31

1 cup frozen dark sweet cherries
1 white onion, peeled and coarsely chopped
4 garlic cloves
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 cup vegetarian broth
1/4 cup natural-style peanut butter
1/4 cup sugar-free chocolate syrup
2 tablespoons whole wheat flour
2 -3 tablespoons chili powder, of choice
1 tablespoon sweet paprika
1 -2 tablespoon Splenda sugar substitute, to taste
1 -2 teaspoon salt, to taste
1 teaspoon dried oregano
1/2-1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
Tabasco sauce, a few dashes
1 cup vegetarian broth
1 tablespoon olive oil
1 red onion, chopped
3 bell peppers, chopped (I used red, green, and yellow.)
2 lbs potatoes, chopped (I used small purple potatoes)
3 zucchini, chopped
3 yellow squash, chopped
2 teaspoons balsamic vinegar
cooked rice, to serve
chopped tomato, to top
cilantro, to top (optional)
crumbled feta cheese, to top (brings out even more flavor)

Steps:

  • In a blender, puree sauce ingredients (except last cup of broth).
  • Add last cup of broth and blend until combined.
  • In a large pot, heat olive oil over medium heat, add onion and bell peppers, saute until softened, about 5 minutes.
  • Stir in Mole sauce and potatoes, bring to a boil, turn down heat and simmer for 45 minutes.
  • Stir in zucchini, yellow squash and vinegar. Simmer until they are crisp tender, about 10 minutes. Adjust salt and Splenda to taste.
  • Serve over cooked rice and top with chopped tomatoes, cilantro, and feta cheese.

Nutrition Facts : Calories 248.6, Fat 6.8, SaturatedFat 1.3, Sodium 542, Carbohydrate 44, Fiber 7.8, Sugar 13.2, Protein 8.2

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