Add the onion and garlic, stirring often, for 5 minutes until softened and fragrant.
1 onion, 3 cloves garlic
Add the chipotle pepper, adobo sauce, and tomatoes with green chiles. Stir to combine. Reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally.
1 chipotle pepper in adobo sauce, 2 teaspoons adobo sauce, 14.5 ounces diced tomatoes with green chiles
Carefully pour the mixture into a food processor.
Add the peanut butter, chicken broth, chili powder, cinnamon, salt and pepper. Blend until well combined.
4 tablespoons creamy peanut butter, 2 cups low-sodium chicken broth, 2 teaspoons chili powder, ½ teaspoon ground cinnamon, 1 teaspoon coarse sea salt, 1 teaspoon ground black pepper
Return the mixture to the pot over medium heat. Cook to reduce for 15 minutes, stirring occasionally.
Add the chocolate and stir until melted.
2 ounces unsweetened chocolate
Video
Notes
Storage:Store homemade mole sauce in an airtight container, in the refrigerator for up to 2 weeks. Use for Chicken Mole when ready! You can also freeze mole sauce for up to 2 months.