Comments on: Mole Poblano: Yes You Can!

By: Pati

Pati — Thu, 04 Apr 2013 21:30:18 +0000

Fantastic! Thank you for the info!!

By: Sonja

Sonja — Thu, 04 Apr 2013 04:28:17 +0000

I’m trying this recipe tomorrow…. The mulato (dried chilie pods) are sold at Superior Markets in so. California

By: Pati

Pati — Fri, 15 Mar 2013 14:18:52 +0000

Sí!

By: Christopher

Christopher — Fri, 15 Mar 2013 03:47:07 +0000

Ancho is a dried poblano pepper.

By: Jonathan

Jonathan — Fri, 18 May 2012 01:26:54 +0000

Hi Pati,
I used this recipe to make mole for the first time a couple days ago and it’s incredible! Thanks for your great photos and description, it made me excited and confident enough to try it. It is so rich and complex, I can understand why it has such a distinguished reputation. It’s worth the effort, however, and I will be making it again.
I used lard for cooking the chiles, and left out the chipotle and allspice, and used Mexican oregano instead of the thyme and marjoram. I also toasted and ground the spices separately to ensure a smoother texture. The grit someone mentioned may have been bits of cinnamon or peppercorns that didn’t get blended enough?
Another commenter noted that it tasted bitter, and I had the same experience. I was expecting something sweeter, and I was worried that I had overcooked the chiles, they looked a bit black in places. It doesn’t take long to fry a dried chile, and you warned me! I was afraid this might have led to the bitterness.
However, after diluting the sauce with stock and adding some boneless skinless chicken thighs, we cooked the whole thing for an hour or so, and it came to life! All the flavors intensified and the color deepened and it turned into one of the yummiest things I’ve ever tasted. I think restaurants must use sugar to boost their mole’s impact. This one is subtly sweet and just slightly bitter. What a sauce!
Thanks, and best of luck with your new show!

By: Pati Jinich

Pati Jinich — Sun, 28 Aug 2011 21:28:15 +0000

Don’t be intimidated Maulana. You can do it!!

By: Maulana

Maulana — Sat, 27 Aug 2011 18:05:52 +0000

Thank you for such a great Mole recipe. What a fabulous concoction of deliciousness. I may actually try to tackle this intimidating dish only because you have put it together so nicely. Good job!!!

By: Marianela Neuhauser

Marianela Neuhauser — Tue, 26 Jul 2011 12:42:21 +0000

Thanks so much for sharing!

By: Gail

Gail — Wed, 20 Jul 2011 01:19:48 +0000

Love your Tv show and website Pati! Would love to meet you up here in Canada! I love to cook Mexican and was happy to stumble on your tv show and website what wonderful recipes. I would love to make some of your recipes but dried chiles are mostly only available up here in Canada. Was wondering for example to make mole if i could use dried chiles and just reconstitute them to make your recipes. Or do you use dried chilies? Let me know. Can’t wait until you finish your book; i will be in line to buy it!

By: Mark

Mark — Fri, 17 Jun 2011 22:06:53 +0000

Hola Pati! I just love your show but discovered it while in a cast for a broken thumb. This is going to be the first thing I make when my cast comes off, I can’t wait! In the meantime, I’m looking forward to the next episode.
Cheers, Mark