pheasant with almond mole

Pheasant with Almond Mole

Susie Jimenez, Food Network Star Finalist, shows how to make mole WITHOUT using chocolate – all from scratch of course. In my “Sporting Chef” show, Susie cooked the pheasant confit – meaning low and slow – and use all the parts, not just the breast. Enjoy this over American white or brown rice.


Pheasant with Almond Mole


  • For Mole:
  • 8 roma tomatoes chopped
  • 3 dried ancho chiles soak and remove seeds and stem
  • 7 chile de arbol remove stem
  • 2 chipotles
  • 1 yellow onion chopped
  • 2 celery stalks chopped
  • ¼ cup tomato paste
  • 1 cup almonds rough chop
  • 1 tablespoon garlic
  • 1 small carrot peeled and chopped
  • 2 quarts vegetable stock
  • ¼ cup extra virgin olive oil
  • 2 cups of cooked pheasant pulled
  • 2 cups of cooked quinoa wild rice, white or brown rice


  • In a sauce pan place oil with chiles, onion, celery, garlic, carrots and almonds.
  • Cook over medium heat for 10 minutes.
  • Add tomatoes, tomato paste and cook another 8 minutes.
  • Add vegetable stock and allow to simmer for 45mins - 1hour.
  • Blend and season with salt and pepper but place it back in the pot and cook as long as you can
  • When you are ready to serve, place your grain in a bowl, top with pheasant, then drench the top with mole. Adding shaved lettuce gives it a nice texture along with a temperature change.