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When I first moved to New Mexico, I immediately fell head-over-heels for chiles. I was a Northwest transport where chanterelle and lobster mushrooms are to Portland as chiles are to Santa Fe. As much as I love wild mushrooms, for me, the chiles win my heart any day. I began exploring different restaurants in the area seeking the diverse array of chiles in dishes such as green chile stew, chile con carne, green chile and mole. I love chiles, but was disappointed time and time again as the ingredients in every restaurant I visited were just not high quality. And, my body was letting me know. Today, all restaurants use great gobs of conventional ingredients, and, one of the most detrimental ingredients they use are vegetable oils.

My definition of vegetable oil is anything that is a liquid oil. This includes: soy, corn, canola, grapeseed, peanut, avocado, walnut, sesame, flax, hemp and yes, even olive oil. These oils denature our DNA, they break-down our immune system and they harm our cell membranes. Not to mention the destruction they contribute to our fat cells and hormones. As I was going from restaurant to restaurant taste testing chile dishes, I had a stark realization…this modern day concoction of chile dishes is far from the way our ancient ancestors prepared these foods. The quest was on. I was going to rediscover how to eat and cook with chiles the Primal way. Gone were the days of stomach pains, weird acne breakouts and feelings of lethargy from this conventional stuff we call “food” and in was the hormonal supportive, delicious tasting, wellness enhancing Primal chile dishes.

Organic chiles made there way into my kitchen-ancho, mulato, chipotle, meco browns and guijillo chiles. Along my cooking quest, I began experimenting with mole. At first, I would be in the kitchen all day trying to perfect this unique and nourishing sauce. I’ve made mole using chiles, nuts, chocolate; there’s really a thousand ways to make a tasty, Primal mole and all are tasty and unique in their own way. I’ll admit that I love the taste of mole with a hint of cocoa lingering throughout. However, today I’ll share my quick and easy mole recipe. This recipe is great for beginner mole makers-it’s a very simple, yet exquisitely tasty mole using very few ingredients that takes less than 30 minutes. I will share the chocolate mole recipe with you all in the near future, but for now, I invite you to go out and get your dried chiles, fire up your stoves and go for my Primal Holy Mole. Once you go Primal Holy Mole you’ll never go back to that stuff in the grocery store or restaurant.

Primal Holy Mole

  • 4 ancho chiles, whole, dried
  • 2 mulato chiles, whole, dried
  • 4 cups chicken, lamb or beef broth
  • 4-6 tablespoons lamb tallow, lard or leaf lard
  • 1/8-1/4 cup raisins
  • 1.5 tsp ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground clove
  • Sea salt to taste


1. Place chiles in a pot filled about 1/2 with water. Bring to a boil and reduce to medium heat. Let chiles cook until soft (about 15 minutes).

2. When chiles are soft, strain and remove stems and seeds and set aside.

3. Melt animal fat in a stainless steel or cast iron skillet and add all spices and a couple pinches of sea salt. Let all the spices integrate together cooking on medium-low for about 30 seconds stirring continuously. Do not burn.

4. Place the chiles in the skillet with the spices, and cook for another 30 seconds stirring continuously. This helps integrate all the wonderful spice flavors with the pungent, earthy chile flavors.

4. Place bone broth, chiles and spices, 1/8 cup or raisins and about 1 teaspoon sea salt into your blender or food processor. Process or blend for about 30 seconds-1 minute (less if you have a Vitamix). You want the sauce to be nice and smooth which requires a longer blending time.

5. Taste test to see what you need to add. Every mole is unique and different as each chile varies in flavor. If you need more sweet flavor, add more raisins, if you need more salty, add more sea salt, if it is too spicy for you, add more animal fat.

6. Once you get the taste to your liking, place in a soup pot and bring to a simmer. Serve over eggs, Grass-Fed Lamb Tacos or grilled fish.

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