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May 7, 2009 12:46 PM

Cooking with reconstituted pepian mole

I traveled to Mexico City last year and brought back lots of mole paste, and several bags of mole powder. Certainly, the mole paste is preferable, but I figured I could store and use the mole powder at a later date.

Now I can't remember how the vendor told me to prepare it.

Does someone have ideas about how to use pepian powder to make a tasty mole dish? This is the green pepian powder, and I'd love to make a chicken dish.

I blogged about a mole that I made shortly after I returned here:


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  1. Victoria brand use to do a small tin of pepian. I used it to make chicken stew

    Now I use tubs of paste from the Mexican markets in the area; they're imported from Mexico.

    I heat a bit of oil in a heavy pan, then add a couple of tablespoons each of paste (or powder) and chicken broth and stir over med heat for a minute or so to toast the spices and develope flavors. Then I add the rest of the broth to make a nice sauce. I usually saute chicken parts separately in oil till golden, then deglaze the pan with some broth, stirring well to get up the crispy bits, and put this liquid and chicken parts in the sauce to simmer till tender. I add some veggies like onions, garlic, and in the last 10 minutes, cubed zukes or red bell peppers for texture.

    1. I would roast some tomatoes(1 lb or so), puree them sear the tomato sauce, and add the mole to that, then add the chix broth. That's a pretty authentic way to do it.

      1 Reply
      1. re: hankstramm

        Rather than tomatoes, you might want to try tomatillos, which go well with green mole.

        Reconstitute as noted by toodie_jane. This recipe for chicken in mole pepian can give you some ideas as to how to use the reconstituted sauce: