Mole verde

William E. (Q&A ID 19437)

I purchased from your on line store. I think I misunderstood how to use etc.

Do you recommend adding during or after cooking?

Any other info on adding to recipes will be appreciated!

Thank you

Lynn C. (Q&A ID 662)

Hi William -

Our favorite way to use is for braising; thin the mole with stock or water then braise chicken legs, pork shoulder or other protein (and reduce any remaining braising liquid into a thicker finishing sauce). Or, simply dilute with water or broth for a quick sauce for enchiladas or drizzling on nachos with some crema, cotija and crunchy sliced radish. Try this in our Oaxacan Chicken with Green Mole; simply use this jarred mole instead of the puree in the recipe.

Best,

The Milk Street Cooking Team