Instant Pot Chicken Mole Tacos with Pomegranate Salsa
My take on chicken mole is much easier than traditional mole, but still packs a punch in the flavor department thanks to roasted tomatoes, spices, raisins, nuts, and yes, chocolate. The pomegranate salsa tastes as bright as it looks and is the perfect accompaniment to the rich mole sauce. We are lucky to have so much beautiful produce in California (which I obviously used), but this recipe also features California grown almonds, raisins, olive oil, honey and chicken! Be sure to look for the California Grown label!
Equipment
- Instant Pot
Ingredients
For the Chicken Mole
- 2 pounds boneless, skinless chicken thighs
- 2 Roma tomatoes
- 1 yellow onion roughly chopped
- 4 cloves garlic roughly chopped
- ¼ cup slivered almonds
- ¼ cup raisins
- 2 canned chipotle chiles *2 chiles NOT 2 cans
- 1 tablespoon sauce from said canned chiles
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ¼ teaspoon ground cloves
- 2 teaspoons salt
For the Pomegranate Salsa
- 1 cup pomegranate arils
- 1 orange cut into supremes and roughly chopped
- 4 radishes quartered and very thinly sliced
- zest and juice from one lime
- ¼ cup cilantro roughly chopped
- 3 green onions thinly sliced
- 1 jalapeno or serrano pepper seeded and minced
- 1 tablespoon of honey
- 1 tablespoon of extra-virgin olive oil EVOO
- pinch of salt
Instructions
- Preheat the broiler in your oven. Place the tomatoes (keep whole) and onions on a baking sheet in the oven about 6 inches from the broiler. Broil until the tomato skin is blackened on one side, then flip tomatoes to char second side. This whole process takes just a few minutes, so don't walk away from your oven.
- Put the tomatoes, onions, garlic, almonds, raisins, chiles and sauce, spices and salt in a blender. Blitz until totally pureed and smooth.
- Put the chicken thighs in a 6+ quart instant pot. Pour the sauce over the chicken. Cook on high pressure for 10 minutes. Quick vent the steam.
- Remove the chicken from the pot and shred with two forks. Set the instant pot to "saute" and simmer the sauce for 10 more minutes to thicken it. Return the chicken to the pot and toss to coat with the sauce.
- While the chicken is cooking in the instant pot, make the salsa. Put the pomegranate arils, orange, lime zest and juice, cilantro, green onions, radishes and chiles into a bowl and toss. Drizzle the top with honey and EVOO and sprinkle with salt and toss again to coat. Set aside.
- Serve the mole in warmed corn tortillas and topped with slivered purple cabbage, the pomegranate salsa and some fresh (California obviously) cheese. Enjoy!
Nutrition
Serving: 2tacosCalories: 314kcalCarbohydrates: 22gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 144mgSodium: 981mgPotassium: 702mgFiber: 5gSugar: 11gVitamin A: 619IUVitamin C: 21mgCalcium: 64mgIron: 3mg
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