Mole, a traditional dish from the Mexican states of Puebla and Oaxaca, is a rich, thick sauce made by grinding chiles, nuts, seeds and fruit (as well as chocolate in some versions). It’s usually served over chicken, turkey or other meat and accompanied by rice and tortillas, but creative chefs are finding that this sauce adds depth of flavor to a variety of foods, and mole is becoming more popular as people discover its wide range of uses in nutritious diets.
This recipe brings a fall season theme to stuffed avocados. Mole and pumpkin are fall favorites and avocado is in season year-round, so this is a great recipe to prepare when the weather starts turning chilly. Also a source of good fats, avocados provide 6g per 1/3 serving of a medium avocado making it a great addition to a nutritious diet.
This is a dish that is sure to impress because it seems very complex, but it’s actually quite easy to put together. You’ll need to prepare the mole sauce separately – you can make it a day or two in advance and keep it in the fridge, but using mole paste instead of making mole from scratch makes the whole process simple and quick.
For the Mole
In a saucepan, combine a cup of prepared mole paste with half a cup of pumpkin puree and two or three cups of chicken broth (add more or less broth to get the right consistency). Cook on medium heat stirring constantly. Bring to a boil, and simmer until the desired thickness is achieved – add more chicken broth if it gets too thick. Remove from heat and add salt and sugar to taste. Reserve half of the mole sauce and mix cooked shredded chicken or turkey into the rest of the mole.
For the Stuffed Avocados
For this recipe, the avocados you use should be firm enough to keep their shape, so when selecting avocados, be sure they give only slightly when pressed, as shown in this how-to video. Once you have selected your avocados, you will need to cut them in half. To cut the avocados, run a knife around the circumference of the fruit from top to bottom, then twist to separate the halves. Then stick the knife into the seed and give the knife a little twist to remove the seed from the fruit. Place the chicken in pumpkin mole sauce in the center of each avocado half and spoon some of the extra mole sauce on top. Garnish with queso fresco, fresh cilantro and pomegranate seeds.
Enjoy this fall-inspired favorite that is sure to be a staple in your nutritious diet.