San Angel Red Mole

San Angel Red Mole inspired by Mole Poblano, the original New World fusion food. Classic Mexican flavors of dried chiles, all natural herbs, spices and vegetables hearken back to 17th century Puebla and the nuns of Santa Rosa who made this dish famous. Try our red mole over pork, poultry or for a vegetarian alternative serve over oven roasted squash.



Cover 3 pounds of chicken pieces with water and 1 tablespoon of salt. Bring to a simmer and cook until chicken is done, about 25 minutes. Remove chicken. Combine one jar of mole and 1 cup of cooking liquid in a pan over medium heat and bring to a simmer. Add cooked chicken pieces and turn the pieces to coat with the sauce. Serves 8


Preheat oven to 350°F. Season a four pound pork loin with salt and pepper and cook until the internal temperature is 145°F, about 45 minutes. When the roast is almost done, heat one jar of San Angel Red Mole with one cup of water or chicken broth. Heat over medium heat. After the roast has rested 5 minutes, slice thin and serve with the San Angel Red Mole. Serves 8.


Preheat oven to 350°F. Skin and cube 4 pounds of butternut squash. Season the squash with salt and pepper. Put the squash in a baking dish and cover with one jar of San Angel Red Mole. Bake until the squash is tender, about 30 minutes. Serves 8.