Ancho and Chipotle Mole
60 mins (prep 30, cooking 30)
14 ingredients
6 servings
The rich flavors of this mole are perfect with steak, pork, shrimp or beans, or simmer the sauce with chicken or turkey for a mole stew. Cooking time is chill time. MAKE AHEAD: The sauce can be refrigerated for 3 weeks. Recipe is a Food and Wine staff favorite from Marcia Kiesel. December 2001.

Categories:  <-60-mins , vegan , condiments,-etc. , kid-friendly , north-american , mexican , taste~mood , vegetarian , to-go... , time-to-make ,
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Serving Size (56.45 g)
Servings 6
Amount per Serving
Calories 200.12 Calories from Fat 110.34
% Daily Value *
Total Fat 12.26g 113.21%
Saturated Fat 2.62g 78.55%
Trans Fat 0.05g %
Cholesterol 4.54mg 9.07%
Sodium 213.72mg 53.43%
Total Carbohydrate 22.18g 44.35%
Dietary Fiber 2.07 g 49.75%
Sugars 11.05 g %
Protein 3.61g 43.3%
Vitamin A 307.86IU% Vitamin C 2.84mg%
Calcium 67.23mg% Iron 2.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, dried chipotle chiles, boiling water, red bell peppers