Pumpkin Mole Sauce
Ingredients
- 1/4 medium pie pumpkin, seeded
- 2 dry ancho chilies stemmed
- 2 tbsp almonds
- 1-1/2 tsp canola oil
- 1/2 white onion, peeled and chopped
- 3 garlic cloves, peeled
- 1 tomato, quartered
- 1/2 tsp salt
- 1/4 tsp cinnamon
- Pinch cloves, ground
- 1 cup vegetable broth
Instructions
- Preheat the oven to 375F. Place the pumpkin quarter, skin side down on an aluminum-foil-lined baking ban. Roast for 1 ½ - 2 hours, until the pumpkin is soft. Remove the pumpkin from the oven and let cool slightly.
- While the pumpkin is roasting, toast the ancho chilies and almonds in a large, dry sauté pan over medium heat until fragrant, 1-2 min.
- Remove from the pan and place the chilies in a medium bowl. Cover with boiling water and let the chilies rehydrate for 10-15 minutes.
- Heat ½ tsp oil in the sauté pan and add onions and garlic. Cook over medium-high heat until the onions begin to brown, 4-5 min.
- When the pumpkin is cool enough to touch, remove the skin and place the roasted pumpkin flesh in the bowl of a food processor. Add toasted almonds, rehydrated peppers, sautéed onions and garlic, tomato, salt, cinnamon and cloves. Puree until smooth, adding ½ c of chili soaking liquid, or more, to create a smooth paste.
- Heat 1 tsp oil in the sauté pan and pour the pureed mixture into the hot oil. Sauté for 4-5 minutes, stirring frequently, as the paste darkens.
- Heat 1 tsp oil in the sauté pan and pour the pureed mixture into the hot oil. Sauté for 4-5 minutes, stirring frequently, as the paste darkens.
Notes
Serve with baked chicken, pork or beef.
You can refrigerate the mole for up to 1 week.
Using cooked pumpkin or pumpkin puree: You will need roughly 2 cups of roasted pumpkin cubes, or 1 cup of pumpkin puree.
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