Pumpkin Mole (Sauce)

Name: Pumpkin Mole (Sauce)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 5 people
Ingredients: ¼ medium pie pumpkin; 2 dry ancho chilies; 2 Tbsp almonds; 1 ½ tsp canola oil; ½ white onion; 3 garlic cloves; 1 tomato; ½ tsp salt; ¼ tsp cinnamon; Pinch cloves; 1 c vegetable broth

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings
5 people
Calories
82 kcal
Course
Dinner
Cuisine
Mexican

Pumpkin Mole (Sauce)

Ian Blankenship

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This thick and flavorful pumpkin mole gets a fall sweetness from roasted pumpkin. Great with chicken, beef or over your favorite enchiladas.Yield: 2 1/2 c mole sauce

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Ingredients

Servings

¼ medium pie pumpkin, seeded*
2 dry ancho chilies stemmed
2 Tbsp almonds
1 ½ tsp canola oil
½ white onion, peeled and chopped
3 garlic cloves, peeled
1 tomato, quartered
½ tsp salt
¼ tsp cinnamon
Pinch cloves, ground
1 c vegetable broth (we prefer low sodium)

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Instructions

Preheat the oven to 375F. Place the pumpkin quarter, skin side down on an aluminum-foil-lined baking ban. Roast for 1 ½ - 2 hours, until the pumpkin is soft. Remove the pumpkin from the oven and let cool slightly.
While the pumpkin is roasting, toast the ancho chilies and almonds in a large, dry sauté pan over medium heat until fragrant, 1-2 min.
Remove from the pan and place the chilies in a medium bowl. Cover with boiling water and let the chilies rehydrate for 10-15 minutes.
Heat ½ tsp oil in the sauté pan and add onions and garlic. Cook over medium-high heat until the onions begin to brown, 4-5 min.
When the pumpkin is cool enough to touch, remove the skin and place the roasted pumpkin flesh in the bowl of a food processor. Add toasted almonds, rehydrated peppers, sautéed onions and garlic, tomato, salt, cinnamon and cloves. Puree until smooth, adding ½ c of chili soaking liquid, or more, to create a smooth paste.
Heat 1 tsp oil in the sauté pan and pour the pureed mixture into the hot oil. Sauté for 4-5 minutes, stirring frequently, as the paste darkens.
Add the broth and bring the mixture to a simmer over medium heat. Cook for 7-10 minutes, stirring often, until the mole is smooth and thick.
Serve with baked chicken, pork or beef. Or refrigerate the mole for up to 1 week.

Notes

*Quick Tip: This mole will take less time to make if you already have cooked pumpkin or pumpkin puree on hand. You will need roughly 2 c of roasted pumpkin cubes. Or 1 c of pumpkin puree.