While this is not an authentic Mexican molé sauce, it is a very convenient alternative for busy weekday nights. Made with cocoa powder, you’d never imagine that you put chocolate and savory in the same category. But with one taste, you do.
The first time I had molé was in California. A pulled rib enchilada, covered in molé sauce. Big mistake there for an east coast girl. It’s like having homemade pasta in a Mom & Pop Italian restaurant in New Jersey, then expecting to get the same quality in Florida. Just doesn’t happen!
That said, I made this pulled chicken recipe on the heels of my trip to California. Part business, part pleasure, with incredible Mexican food around every corner. I knew I wouldn’t get the authentic Mom & Pop molé, but I had confidence in my slow cooker it’d satisfy the craving. And, that it did!
Have an open mind when you first try molé. Don’t let the stigma of something “sweet” paired with chicken scare you off, because the chocolate is unsweetened. Actually, if you have a spoonful of plain cocoa powder it’s kind of gross. Ok, no, it is gross.
Enjoy my little taste of California! Enjoy the pulled chicken in tacos, enchiladas, nachos or on top of a salad!
- 15 ounces (1 can) diced tomatoes, drained
- 2 large carrots, peeled and cut into 2 inch pieces
- 1 green bell pepper, chopped
- 1/4 cup cilantro, roughly chopped
- 4 scallions, chopped
- 2 tablespoons peanut butter
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons chili powder
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 2 1/2 pounds chicken breast, cleaned
- Tortillas, for serving
- Set up your slow cooker and add the tomatoes, green pepper, cilantro, scallions, peanut butter, soy sauce, chili powder, cocoa powder and cinnamon - stir well.
- Add the chicken, turning to cover in the sauce.
- Cover and cook on LOW for 8 1/2 hours.
- Shred the chicken with two forks, stir well and serve with tortillas or on top of a salad.