Reviewed: Jul. 7, 2012

I don't understand how anyone could think this was sweet, it didn't have any chocolate taste to it. Maybe I'm use to the mole I get here in Phoenix, but I added Mexican chocolate. I also ended up adding one more chipotle chile, and I'm a whimp when it comes to heat. Next time I will put all the ingred. (except the chicken) into the blender, so it more resembles the mole I am use to eating.

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Reviewer:

Sarah J

Reviewed: May 21, 2012

Used one and a half discs of Mexican chocolate from Oaxaca and used an immersion blender to make sauce smooth. It was pretty good, but just seems to need a little something, maybe different peppers or more nuts. Overall, it is definitely worth trying.

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Reviewer:

edwinguerra

Reviewed: Mar. 13, 2012

we thought this was great--very tasty, healthy and easy. i love mole, and although this isn't exactly what you get in a good restaurant, we still loved it. i did saute the onions prior to throwing in the crock pot, and added a tablespoon of the adobo sauce for a bit more spice and flavor, and slightly more cinnamon, cumin, coriander, and nutmeg. also added a bit of salt and fresh ground pepper. will definitely be making this again.

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Reviewer:

Danielle

Reviewed: Mar. 10, 2012

We enjoyed this recipe very much. In the middle of a busy day, I threw it together and we were so impressed we could hardly wait for dinner. We paired it with Mexican rice and I cooked up some Chayote squash as a side veggie. Will definitely cook again --even for guests. I used thigh meat, 3 packets of Splenda for the sugar, and added !/2 teas. instant coffee (cause I've seen other recipes with coffee). I cut the meat up into bite-sized pieces. This recipe makes plenty of sauce, so the sauce-to-chicken ratio is generous. Next time I will process the raisins before adding.

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Reviewer:

TWAIN_HARTE

Cooking Level: Expert

Living In: Fremont, California, USA

Reviewed: Jan. 30, 2012

a good base recipe to build on. Will make again and adjust the seasonsings and ingredients to my families tastes.

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Reviewer:

NADINEMC

Cooking Level: Intermediate

Living In: Grangeville, Idaho, USA

Reviewed: Jan. 26, 2012

This was really tasty! I love mole sauce when we go out for Mexican food. This recipe was just as good as what I order. I shredded the chicken and served it with sour cream and tortilla chips. Delicious! NOTE: Dont skip the raisins, they plumped up and gave a nice sweet balance to the spice of the sauce. NOTE 2: Dont use the entire car of chipotle chilis. The recipe calls for one and that was enough to give a nice kick but it was not too spicy.

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Reviewer:

Pennylove

Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

1 out of 3 tasters was willing to eat more sauce. I am glad I did not put the chicken back into it as it was overwhelming.

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Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Jan. 16, 2012

Very good! You could spend all day in the kitchen roasting and grinding peppers and spices, simmering, stewing and blending or you could take a few minutes to put these ingredients in the crock pot and get results almost as good. I made only one change - I had some Mexican chocolate and tossed that in rather than the unsweetened cocoa and sugar. I doubt it really changed the taste. This is a keeper.

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