Mole Poblano Paste by the Cool Chile Co originates from Puebla, central Mexico, and is the ideal accompaniment for chicken and fried plantain. The combination of fried pasilla and ancho chillies in this paste results in a complex sauce. Rich, but beautifully balanced. The addition of chocolate is the perfect finishing touch.
Traditionally served on poached chicken or turkey with white rice on the side, this Mole Poblano paste will bring a taste of central Mexico to your home. Equally good served with refried beans and rice in a taco, or with fried eggs and tortillas.
To make the mole poblano sauce, add the paste to a pan with stock, blend with a stick blender, and simmer until the consistency of double cream.
Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home.
Once opened, refrigerate and use within 4 weeks.
Ingredients: Water, sugar, nixtamalized corn flour, sunflower oil, Mexican dried chillies (10%) [pasilla and ancho], sesame paste, raisins, sea salt, cider vinegar, chocolate (3%) [cocoa nibs, sugar, almonds, cocoa powder, cinnamon], garlic, spices, cocoa powder. Allergens are listed in bold.
|Standard - Hermes ?||£3.50 or free when you spend £35|
|Age-Verified - Parcelforce ?||£3.50 or free when you spend £35|
|Express - DHL ?||£6.95 or free when you spend £75|
|By 12 - Parcelforce ?||£9.95|
|Saturday - Parcelforce ?||£9.95|
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.