Ww 2 Points – Mole Poblano

Jun 04, 2023June 4, 20230 13
WW 2 Points - Mole Poblano Recipe for a Tasty and Healthy Meal!
in Mexican

Prep

45 min

Cook

1 hour

Ready In

1 hour 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 corn tortillas , torn into bite size pieces
1 cup stewed tomatoes
1 tablespoon unsweetened cocoa powder
1 teaspoon pureed canned chipotle chile in adobo
1/2 teaspoon ground aniseed
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 ounce blanched almond
1 tablespoon sesame seeds
1/2 teaspoon coriander seed
1 tablespoon corn oil
1 teaspoon corn oil
8 medium dried mulato bell peppers , seeded and torn into pieces
3 medium dried pasilla peppers , seeded and torn into pieces
2 medium dried ancho peppers , seeded and torn into pieces
boiling water , to cover
1 cup sliced onion
1/2 cup raisins
1 garlic clove , crushed
1 cup low sodium chicken broth
1 tablespoon granulated sugar
1 teaspoon granulated sugar
1/2 teaspoon salt

Nutrision Information

Servings Per Recipe
6
Calories
212
Sugar
10g
Fat
10g
Mole Poblano is a traditional Mexican dish that has been enjoyed for centuries. Its name translates to 'Puebla-style sauce with chocolate,' which describes the dish's rich flavor and unique blend of ingredients. The recipe originated in Puebla, Mexico and is served on special occasions like weddings and holidays. It is a labor-intensive dish that requires a lot of patience and skill to make, but yields an incredibly rewarding result. The combination of sweet and savory flavors and spicy undertones make Mole Poblano a true feast for the senses.

Instructions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Arrange the torn tortillas on a baking sheet and bake in the preheated oven until lightly browned, about 5 minutes. Remove from the oven and set aside.
3.In a large saucepan over medium heat, combine the stewed tomatoes, cocoa powder, chipotle chile, aniseed, black pepper, cinnamon, and cloves. Stir in the almonds, sesame seeds, and coriander seed.
4.Heat 1 tablespoon of corn oil in a skillet over medium-high heat. Saute the mulato, pasilla, and ancho peppers in the hot oil until lightly toasted and the peppers become fragrant, about 2 minutes per side. Immediately remove from the heat and transfer to a large bowl. Pour enough boiling water over the peppers to cover, and allow them to soak for at least 30 minutes.
5.While the peppers are soaking, heat 1 teaspoon of corn oil in the same skillet used to toast the peppers over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Add the raisins and garlic and cook for an additional 2 minutes.
6.Add the onion mixture to the tomato mixture and stir well. Drain the soaked peppers and add them to the mixture.
7.Puree the mixture using an immersion blender or a food processor until smooth.
8.Pour the mixture back into the saucepan and stir in the chicken broth, 1 tablespoon of sugar, 1 teaspoon of sugar, and salt. Bring the mixture to a boil, then immediately reduce heat to low.
9.Simmer until the mole thickens to desired consistency, about 30 minutes. Stir in the baked tortilla pieces and simmer for an additional 5 minutes.

PROS

Mole Poblano is a classic Mexican dish that is rich in flavor and low in WW points, making it a perfect meal option for those on a weight loss journey.
It is also low in fat and high in fiber, helping you stay full and satisfied for longer.

CONS

Making Mole Poblano requires time and effort, as it involves toasting and soaking multiple types of dried peppers and blending them with other ingredients.
It may also be too spicy for some palates.

HEALTH & BENEFITS

Mole Poblano contains a variety of healthy ingredients, including tomatoes, almonds, and sesame seeds. It is also a good source of fiber, which helps in regulating digestion and reducing cholesterol levels. The dish is also known to boost metabolism and support heart health.

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