Recipes

Ingredients

• ½ cup red wine
• ½ cup red wine
• One 15 ounce can crushed tomatoes
• 2 Tbsp blackstrap molasses
• 2 small/medium poblano peppers, stemmed and seeded
• ½ cup toasted almonds
• ¼ cup toasted sesame seeds
• 3 garlic cloves
• 2 Tbsp whole wheat flour
• 1 Tbsp dried oregano
• 1 tsp cinnamon
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp allspice
• 3-4 pounds boneless, skinless chicken breasts
• 2 ounces bittersweet chocolate
• Optional for Serving: stone ground tortillas, avocado, cotija cheese, lime wedges, sliced radish, cabbage slaw

Directions

1. Combine all ingredients except the chicken or chocolate in a blender. Pour this mixture into the slow cooker.
2. Bury the chicken breasts in the sauce.
3. Once the chicken has cooked until it is falling apart (about 4 hours), remove it into a bowl, let cool, and shred with a fork.
4. Add the chocolate to the sauce, and stir until melted.
5. Stir the shredded chicken back into the sauce.
6. If serving with tortillas and toppings, heat the tortillas in a pan, and then top with chicken mole and desired toppings.