The word mole (pronounced mo-lay) translates as 'mixture' or 'sauce' - there are many different varieties, but mole poblano, which hails from Puebla in central Mexico, is perhaps the best known and considered Mexico's national dish. It famously contains xocolatl or chocolate which contributes to its rich, dark colour as well as its unique and very delicious flavour!

MOLE POBLANO BLEND (1 portion = 3 tbsp): ancho chilli, guajillo chilli, pasilla chilli, aniseed, cloves, Mexican oregano, cinnamon, allspice

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Slow Cooker Mole Poblano Recipe:

You Need: 

500g diced chicken (thighs are best)
½ red onion - roughly chopped
2 cloves of garlic - roughly chopped
2 tomatoes - roughly chopped
25g raisins
25g ground almonds
15g dark chocolate or chocolate chips - cut into small pieces
Rice or beans and salad to serve

Method:

Blend the onion, garlic, tomatoes, raisins, ground almonds, 1 tbsp oil, 200ml water, MOLE POBLANO BLEND and 1 tsp salt to a smooth sauce 
Place the chicken and the sauce in a deep pan then cover and simmer on a low heat, stirring occasionally and adding an extra splash of water if necessary, for 1 ½ hours on a low heat (or 4+ hours n the slow cooker) or until the chicken is cooked through and the sauce is rich and thick
Stir the chocolate into the sauce until fully melted before serving
Serve the mole with the rice or beans and salad

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