Comments on: Pumpkin and Ancho Chile Mole

By: Dana Lee

Dana Lee — Thu, 14 Mar 2013 21:00:54 +0000

I love this mole recipe, I can’t wait to try it. I am going to use it over squashes and green beans. I refuse to give up mole because I am vegetarian. Give me a bib and a quiet place…

By: Pati Jinich

Pati Jinich — Mon, 26 Nov 2012 15:53:17 +0000

Hola Bill, I love your story about making the pumpkin mole for your wife! Thank you so much for sharing it with me. I hope you will try more of my recipes. All the best to you.

By: Bill O

Bill O — Mon, 19 Nov 2012 18:49:12 +0000

Pati,
I am so excited that I found your show. I am third generation mexican, but my grandmother really didn’t pass our culture along to my father, and our family, so I am trying to re-learn Mexican culture. I have wanted smoe REAL mexican recipes, not tacos and burritos, but cousine. I tried the pumpkin mole, and my wife said it was the best meal I’ve made for her in the 10 years we’ve been together. I absolutely loved it!
Thank you, and keep the recipes coming!!
~ Bill

By: Cristina S

Cristina S — Thu, 25 Oct 2012 14:33:45 +0000

Hola Pati: this recipe sounds deliciosa , so I’m making it this weekend for my family, every time I see you on t.v. I feel like home, full of memories of my childhood in Mexico. Thank you for showcasing the real Mexican food..
Cristina S.

By: Pati Jinich

Pati Jinich — Mon, 17 Sep 2012 14:52:12 +0000

Hola, Chantal. I’m so glad your pumpkin mole turned out delicious…no matter what the color. What a great idea to make a big batch and freeze!

By: Chantal

Chantal — Sun, 16 Sep 2012 22:28:33 +0000

Pati, thank you so much for posting this pumpkin mole…I thought it sounded so good I immediatly double the recipee to freeze some for the fall..it just finished cooking and it tastes delicious! I had some super dried Anchos, so they didn’t rehydrate as well as yours did and so the sauce is more black then reddisch, but tasty never the less

By: Susanne Ramcke

Susanne Ramcke — Sat, 19 Nov 2011 07:18:10 +0000

Thanks for your quick reply. Tomorrow will be Pumpkin Roasting Day.
TschÃ¼ss sagt Susanne

By: Pati Jinich

Pati Jinich — Thu, 17 Nov 2011 12:05:34 +0000

Hola Susanne, I would say about 1 tsp ancho powder per ancho chile. But, I would add 1 tsp at a time and test before adding more, because sometimes the powder is much more concentrated than the chiles. I hope you enjoy!

By: Susanne

Susanne — Thu, 17 Nov 2011 08:37:00 +0000

I’m going to love this! I had an abundant Hubbard crop this year and am constantly looking for good ways to use it. Mexican dish and pumpkin can only turn out great. I wonder how to much ANcho powder to use though as that’s all I can find in Germany. Bye, Susanne

By: Marisol

Marisol — Wed, 09 Nov 2011 11:28:25 +0000

Hola pati.Lo que haces es impresionante con tan pocos ingredientes!Y tan simple pero con mucho sabor.Esta SI ES comida mexicana.Nacida aqui,en E.U.,de padres mexicanos jamas habia visto algo como lo que tu haces.Vemos tacos duros,cheese dip,etc.Pero nada cercano a lo que Mexico realmente es.Yo estoy muy orgullosa de ser mexicana y voy aprendiendo mucho de mi cultura gracias a ti.Es hermoso nunca olvidar la patria de uno,y de donde vienen las raices de uno.Mil gracias de nuevo.