There are many types of Mole Sauce. Mole poblano is the most common in English-speaking countries.
Mole is most popularly served over chicken, but it is eated with other kinds of meat as well.
Chicken mole is the most common use. There are many different variations of mole being made from different chilis spices and often puréed peanuts and chocolate
See the attached Related link for a recipe.
Turkey on mole sauce.
Mole. ["mole-A"]
A mole is a Spanish sauce. Mole verde is green.
It is known as "mole sauce".
Mole pablano is a sauce containing chocolate and pablano peppers.
"Mole" is a thick chili sauce. It can also mean "great bulk or mass".
Mole Poblano
Enchiladas with Mole sauce (not the animal, mole, but "gravy" pronounced mo-LAY) Menudo (a tripe soup)
One distinctive ingredient in mole sauce is chocolate or cocoa powder. But the "main ingredient" to which the chocolate, chilies and other ingredients are added may be vegetable or chicken broth.
It's used as a sauce for enchilada, chicken, turkey, etc.
Chocolate
It can be defined as a very thick, homogeneous sauce with complex flavors. The most common way to consume mole is with chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce. Mole is commonly made of nuts, peanuts, pine nuts, sesame seeds, pumpkin seeds, squash seeds, cilantro, seedless grapes, plantains, garlic, onion, cinnamon, chocolate.