Mole Poblano

Ingredients

• 4 pieces Mulato chilies
• 4 pieces Ancho chilies
• 3 pieces Pasilla chilies
• 90 grams Mexican chocolate
• 0.25 cup Almonds
• 2 tablespoons Sesame seeds
• 0.25 cup Raisins
• 1 small piece Cinnamon stick
• 4 cups Chicken stock
• 3 tablespoons Lard or vegetable oil
• 0.5 large Onion
• 3 pieces Garlic cloves
• 1 slice Bolillo roll or stale bread

Instructions

1. 1

   Remove seeds and stems from all dried chilies. Lightly toast them in a dry skillet until fragrant, then soak in hot water for 20 minutes.

2. 2

   In the same skillet, toast the almonds, sesame seeds, and cinnamon stick until golden. Set aside.

3. 3

   Sauté the onion, garlic, raisins, and bread in a little oil until softened and browned.

4. 4

   Drain the chilies and place them in a blender with the toasted nuts, seeds, bread mixture, and 1 cup of chicken stock. Blend until a very smooth paste forms.

5. 5

   Heat the remaining oil in a large heavy pot. Add the chili paste and cook over medium heat, stirring constantly for 10 minutes as it darkens.

6. 6

   Slowly whisk in the remaining chicken stock and the Mexican chocolate. Simmer on low heat for 45-60 minutes, stirring occasionally to prevent sticking.

7. 7

   Season with salt to taste. The sauce should be thick enough to coat the back of a spoon. Serve over cooked chicken and garnish with extra sesame seeds.