A family recipe from Jalisco — made with Ibarra chocolate, peppers from Mexico, and a rich spice blend. What does it taste like? Smooth. Savory. Sweet. Smoky. Silky.
We can't tell you what makes this mole poblano so good.
So we figured we'd just tell you what's in it.
12 types of vegetables
10 types of peppers
4 types of spices
4 types of nuts
A Dozen Culinary Awards
Thirty Years of Artistry.
Defrost bag in refrigerator overnight. Once defrosted, pour contents into a saucepan over medium heat. Add desired proteins or vegetables to the heated sauce and enjoy.
Pasilla Pepper, Guajillo Pepper, Black Pepper, Chipotle Pepper, De Arbol Pepper, California Pepper, Mulato Pepper, Poblano Pepper, Chile Guero, Chile Serrano, Oil, Chicken Stock, Tomatoes, Garlic, White Onion, Green Onion, Cabbage, Oregano, Yellow Squash, Tomatillo, Cilantro, Red Bell Pepper, Green Bell Pepper, Carrots, Zucchini, Cumin, Black Pepper, Cloves, Chocolate Ibarra, Cinnamon, Peanuts, Pumpkin Seeds, Sesame Seeds, Pecans, Almonds.