Pollo Mole Colorado—Mexican
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
275Calories
8 gProtein
24 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories275 kcal
Protein7.9 g
Carbohydrates24 g
Fiber2.7 g
Sugars10 g
Total Fat17 g
Saturated Fat6.2 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.1 g
Cholesterol20 mg
Sodium344 mg
Potassium467 mg
Calcium42 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C12 mg
Vitamin A2.4 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate40 mcg
Choline38 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 57. The excerpt below is the record exactly as published.
OLLO MOLE COLORADO— MEXICAN Fry three slices of stale bread, a chopped onion and a clove of garlic in a kitchen spoonful of lard until brown ; then pound well with some sesame and a few anise seed. Soak three chile peppers in boiling water until soft, remove the seed and rub through a colander with a little water; add it to the other ingredients and put all in a saucepan with a peeled tomato, a pinch of cloves and salt and pepper to taste. Add about a cup of chicken broth
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