• 1 jar Sharon Ely’s Holy Posole
  • 1 jar That Green Sauce
  • 4 tablespoons Mole paste
  • 2 pounds Chicken
  • Ottavio Olive Oil
  • Cilantro for Garnish

 

 

 

 

 

 

 

 

Saute Chicken in Olive Oil until just done.  Heat Posole, Green Sauce and Mole in a large pot or Dutch Oven over medium high heat, add Chicken and simmer for 10 minutes

Serve over white rice, garnished with chopped cilantro.

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Comments
  1. belocchio says:

    Holy Mole I love this. I first had a dish similar to this in Sanborn’s in Mexico City. We were living on Hamburgo and Sanborn’s was just a short walk away. I loved the magnificent building it was in, and the gorgeous tiles, but I quickly became addicted to chicken mole. Thanks for the memories. This was 44 years ago, Chef Emil, Virginia

  2. Chef Emil says:

    Oh YESSSSSSSSSSSS!!! Sanborn’s the Casa de Sulejos! How many wonderful memories I have of that place also! I wonder if we ever dined there at the same time! You are so very right their chicken mole was magnificant and also the Enchiladas Suizas! Oh and the wonderful chocolate vendor in the front……………when my Mother was alive we went almost every year and stayed at the Gran Hotel de Mexico for the Day of the Dead Celebrations. Oh you have brought so many wonderful memories back.

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