Mole poblano (for spinach & potato enchiladas)

If you’ve ever found yourself staring into your store cupboard, wondering precisely why you have three separate mostly-used packets of cashew nuts, or a whole unopened bag of sesame seeds you don’t remember buying, or just why you have four types of lentil, then you’ll find my Sunday morning quite familiar.

“I should really” I thought “just use some of these bloody things to make some space”. Enter: mole poblano. A dry-goods tidy in sauce form. Well, if your dry goods include various nuts, seeds, and berries of unremembered provenance, and some fancy chiles. This ain’t helping with the lentils. Seriously, when do I ever use the big, non-puy green ones? What was I thinking?

Mole poblano is a Mexican classic, for years better known in the US than the UK. It’s fruity/sweet/smoky, thickened with nuts, and can take you most of a day to make. This is a veggie version, adapted both from Rick Bayless, and to what I had to hand. The nuts are different, and I’ve de-clawed the spice. It also takes less time.

That turned out to be good, because after tweeting about the annoyance of Bayless’ quarts/cups/imperial measure bobbins original, I needed that time back to block (or at least roll my eyes at) a parade of mansplaining neckbeards with no ear for tone.

Anyway, the recipe.

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