Quick Mexican Pork or Chicken Mole
Experience the bold, rich flavors of Mexican cuisine with this Quick Mexican Pork or Chicken Mole recipe! Ready in just 45 minutes, this dish combines tender slices of pork tenderloin or chicken with a velvety mole sauce made from pantry-friendly ingredients like unsweetened cocoa powder, smooth peanut butter, and a kick of chipotle chili powder. Hints of cinnamon and cumin lend warmth and depth, while a touch of honey balances the savory and smoky notes. Perfectly served over fluffy rice or with warm tortillas, this quick and customizable mole is ideal for weeknight dinners or when you're craving authentic Mexican comfort food. Don’t forget to sprinkle fresh cilantro for a burst of color and freshness!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin or boneless skinless chicken breasts
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 2 Garlic cloves, minced
- 1 cup Chicken broth
- 2 tbsp Unsweetened cocoa powder
- 2 tbsp Smooth peanut butter
- 1 tsp Chipotle chili powder
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground cumin
- 2 tbsp Tomato paste
- 1 tbsp Honey
- 0.5 tsp Salt
- 0.25 tsp Pepper
- Cooked rice or warm tortillas (optional for serving)
- Fresh cilantro, chopped (optional for garnish)
Instructions
Slice the pork tenderloin or chicken breasts into thin strips for quicker cooking.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meat and cook until no longer pink and browned on the outside, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, diced onion, and minced garlic. Sauté until fragrant and softened, about 3-4 minutes.
Lower the heat to medium and stir in the chicken broth, cocoa powder, peanut butter, chipotle chili powder, ground cinnamon, ground cumin, tomato paste, and honey. Stir until the mixture is smooth and well-combined.
Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened.
Return the cooked pork or chicken to the skillet, coating the meat in the mole sauce. Simmer for another 5 minutes until the meat is heated through and fully infused with the flavors.
Season with salt and pepper to taste. Garnish with fresh cilantro if desired.
Serve hot over cooked rice or with warm tortillas for dipping.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 28.8 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 142 mg | 11% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
