HOME > Chowhound > General Topics >

Discussion

Dona Maria Mole Verde

I poached some chicken breasts this morning before going college with the express purpose of trying out this mole. This is the brand found in (I believe) almost every major supermaket chains's 'hispanic' section.

Naturally, I didn't expect much but later -quite to the contrary- I was impressed after trying it out.

It is basically a pipian verde, with the main ingredients being chile peppers, pepitas {pumpkin seeds), sesame etc.

I believe I like this mole because of the earthy mouth-feel that the thickening agent- pepita imparts. It is understanably rich and elevates everyday chicken breast to new heights.

I think a sauce similarly pumpkin seed based to this mole was written about in some of the first records of interactions between the conquistadors and Aztecs.

I have to disclose that this is actually my first time trying a green mole because of the wrong impression that most have cilantro in them (something I only like on my tacos with chopped onion) and I have been trying all of the other endless versions of this king of sauces.

Hopefully this simple generic mole will give me some sort of basis for further exploration on future ventures into home cooking, regional mexican restaurants and of course mexico.

That being said, I still reccomend you give this mole a try. It was a great dinner, shredded pollo en mole verde, chopped onion garnish, beans and hot corn tortillas.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. i really like the dona maria (regular) mole. i made it with chicken thighs, chicken broth, and let it cook down. i think i will make mole enchiladas next time.

    1 Reply
    1. re: fara

      I havent tried out their regular mole, but I have for the Regelio Bueno Brand, and its quite good. I will have to try out this one next time. Thanks fara for the recommendation.

    2. I have made my own from scratch and then reverted to Dona Maria. I have the Pepian on my pantry shelf now and usually have 2-3 others on hand too. I just wish they made manchemateles.

      4 Replies
      1. re: Candy

        I'd be interested to hear about your experience making homemade mole verde...did you revert back to dona just for the ease?

        I never seen manchemateles anywhere, where have you had it Candy?

          1. re: The Ranger

            It's either pork or chicken. The translation is someth. equivelent to "Chicken in a Table Cloth Stainer" -- 'Mancha Manteles de Pollo' or 'Cerdo.' It refers to the sauce which somehow always messily stains your tablecloth. (I love these spanish names of dishes, another odd but interesting variation is 'Huevos en Rabo de Mestiza' [trans- eggs in the rags and tatters of the daughter of a spaniard and native]).

            The Mancha Manteles sauce is flavored with dried chiles, nuts, serrano, tomato, chorizo, cloves, cinn, and even fruit- pineapple and bannana (or plantain).

            1. re: kare_raisu

              There is a recipie for "Tablecloth Stainer Chicken" in BHG's "Cooking Mexican" cookbook. Sounds as you described and looks really good. Would post recipie, but can't find my cookbook.

      2. I like all three moles from Dona Maria. The pipian is much richer than the adobo but each is good as a stand-alone dip, too! Friends and family love when I bring this over for veggies and chips and bread dipping. One jar feeds exactly one clan.

        3 Replies
        1. re: The Ranger

          How do you make the dip! Just on it's own?!!

          Out here there is a joke... To know that you are in Chicano house, all you have to do a look at your water glass... :) My mother has quite the Dona Maria glass collection (They rotate styles on occassion too!) and we giggle when we recieve compliments for such pretty little glasses! :)

          Anyway, when living in suburbia, you really have no choice but to pick up the Dona Maria. Now I have access to fresh moles, but in a pinch... Dona Maria will do just fine (And I get a water glass out of deal too! :))

          --Dommy!

          1. re: Dommy

            A cousin in El Paso reports that he never uses any moles except prepared available in jars and likes to save the jars (glasses too)

            1. re: Dommy

              It's easy (mainly because I'm lazy.) Empty jar into pan, add ~28 oz of chicken stock to preferred thickness. Warm, stir, stir, warm, serve (or cart in an insulated package to destination.) I usually just bring a jar (or two) and the chicken stock to where the party is being held. Clean-up is easy and people appreciate the aromatics that erupt throughout the house when it's warming up. I've only had it "set" on me once; we had to drive too far so I added water to it when we got to the host's home (he didn't have any chicken stock). The pipian was the first thing to disappear.

              BTW: Remember those processed cheese mixes that were popular back in the 60s & 70s? Those little jar-things are virtually indestructable. I've still got my hand-me-downs from her. ;)

          2. One of our standards for after-Thanksgiving turkey leftovers was turkey en mole using Dona Maria mole sauces.

            I also believe that many smaller Mexican restos use Dona Maria for their mole.