Mole (mōh-lāy) is the national dish of Mexico: a tantalizing sauce made from sautéed onions and garlic combined with exotic spices and herbs, ground nuts (such as almonds, pumpkin seeds or sesame seeds) and chiles, simmered with dark bittersweet chocolate. Slow cook this with beef or pork or chicken and sweet potatoes and you have a delicious meal that can be served with jasmine rice or on tortillas for "mole" tacos.

Read Chef AG's blog on Mexico and a brief history of their cuisine.

Slow Cooker:
Cook on “low” setting for 5- 7 hours in a 6-quart crockpot or 6-8 hours in a 2-quart crockpot. (make sure your slow cooker is between a half to three quarters filled, any less the sauce will burn and any more the meal may not cook in time)

Pressure Cooker (Insta Pot/Ninja Foodie):
Pressure cook mixture for 10 - 12 mins thawed out, 12-15 mins if from frozenRelease pressure and serve with rice

Serving Suggestion: Serve with tortillas, avocados, sour cream, sesame seeds, rice and/or a green salad.

Organic beef or pork shoulder or chicken (1/3 lbs per serving)
Organic tomato diced
Organic sweet Potato (1/4 lbs per serving)
Organic peanut butter
Organic ancho chili powder
Organic lime juice
Organic cocoa powder
Organic diced onions
Organic tomato Paste
Organic raisins
Freshly minced Gilroy garlic
Finely ground sea salt
Stone ground pepper
Organic tomatillo powder
Organic chipotle chili powder
Organic cumin
Organic cinnamon
Organic cilantro
Organic low sodium chicken broth