+
JonParker | Feb 13, 200805:23 PM     29

I picked up a few jars of mole paste at an international market the other day. I could make my own, and like David Thompson says about curry paste it's something I should definitely try, but for day to day use the prepared stuff is too useful to ignore.

My first shot was Dona Maria poblano paste. I mixed it 4-1 with chicken broth. I stir fried some chicken tenderloins while it cooked. The paste and the broth actually reconstitute to a perfect texture -- dark, rich and thick.

It was pretty decent, although the finished product definitely needed a sprinkling of sugar for the right flavor. Unfortunately I don't keep sugar or any comparable sweetener in the house. I ended up refrigerating most of it.

This stuff is pretty darned handy though. I have another brand of poblano and a couple jars of different brands of mole verde. I'll report back on whether or not those are good once I get around to trying them.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...

Better-Than-Homemade Goodies That Can Be Ordered Online
Shop

Better-Than-Homemade Goodies That Can Be Ordered Online

by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.