Mole Cream Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1/2 cup chicken stock
1/2 cup Green Mole Sauce (see recipe)
1/4 cup of heavy cream


Combine all of the ingredients in a small saucepan and bring to a boil, stirring constantly, over medium-high heat. Continue to cook for 2 minutes. Remove from heat and serve immediately. Perfect over roasted poultry and pork dishes.