Authentic Mole Poblano

Ingredients

• 4 pieces Mulato chilies, stemmed and seeded
• 3 pieces Ancho chilies, stemmed and seeded
• 3 pieces Pasilla chilies, stemmed and seeded
• 0.5 large White onion, chopped
• 4 pieces Garlic cloves, peeled
• 0.25 cup Raw almonds
• 2 tablespoons Raisins
• 2 tablespoons Sesame seeds
• 1 inch Cinnamon stick
• 3 ounces Mexican chocolate, chopped
• 4 cups Chicken stock
• 3 tablespoons Lard or vegetable oil

Instructions

1. 1

   Lightly toast all dried chilies in a dry skillet over medium heat until fragrant, then soak them in hot water for 20 minutes.

2. 2

   In the same skillet, fry the onion, garlic, almonds, and raisins in one tablespoon of lard until golden brown.

3. 3

   Toast the sesame seeds and cinnamon stick separately until the seeds pop and become aromatic.

4. 4

   Drain the chilies and place them in a blender with the fried aromatics, nuts, seeds, and one cup of chicken stock.

5. 5

   Blend the mixture until a very smooth paste forms, adding more stock if necessary to keep the blades moving.

6. 6

   Heat the remaining lard in a large heavy pot, add the chili paste, and fry for 5-10 minutes while stirring constantly.

7. 7

   Stir in the remaining chicken stock and the chopped chocolate, simmering on low heat for 45 minutes until thickened and dark.

8. 8

   Season with salt to taste and serve over poached chicken or turkey, garnished with extra sesame seeds.