chilmole

plural chilmoles

1. A Yucatecan black mole (a rich, dark sauce) made with dried chilies, spices like cumin and oregano, and often includes ingredients like garlic, vinegar, and annatto seeds.

   Mayans traditionally cooked the sauce with wild turkey or venison; today, chicken and pork are used for the chilmole.

   1997 May 15, Nancy Zaslavsky, A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens, Macmillan, page 323

   1 more example

   The Indians Sacrific'd all the Spaniards they had taken, to the Idol Huychilobos; casting their Bodies out to be devour'd by Wild Beasts, and keeping only the Legs and Arms, to eat them with Chilmole, a hot Sauce.

   1700, Dr. John Francis Gemelli Careri, A Voyage Round the World: In Six Parts, translation of original in Italian, page 562

2. A Belizean sauce or stew made with tomatoes, onions, chilies, and often includes ingredients like spices, vinegar, and sometimes even radishes.