Mole Poblano

• 4 whole dried mulato chilies
• 4 whole dried ancho chilies
• 2 whole dried pasilla chilies
• 1 whole chipotle chili
• 3 lb whole chicken pieces
• 3 oz Mexican chocolate
• ¼ cup almonds
• 3 tbsp sesame seeds
• 2 whole tomatoes
• 1 whole onion
• 6 cloves garlic
• 3 tbsp raisins
• 1 whole cinnamon stick
• 3 cups chicken stock
• 3 tbsp lard

How to Make It

1. 1

   Toast dried chilies (mulato, ancho, pasilla, chipotle) in dry skillet, soak in hot water 30 minutes.

2. 2

   Toast almonds, sesame seeds, pumpkin seeds, raisins, and dried tortilla separately.

3. 3

   Char tomatoes, onion, and garlic in dry skillet until blackened.

4. 4

   Blend soaked chilies, charred vegetables, nuts, seeds, raisins, cinnamon, cloves, black pepper, and cumin with soaking liquid in batches until very smooth.

5. 5

   Fry the blended mole paste in hot lard or oil in a heavy pot, stirring constantly, 10 minutes.

6. 6

   Add turkey or chicken stock, bring to simmer.

7. 7

   Add Mexican chocolate or bittersweet chocolate and stir until melted. Season with salt and a little sugar.

8. 8

   Simmer 45 minutes, stirring often. The mole is ready when deep, complex, and coats a spoon.

9. 9

   Serve over braised or roasted chicken with sesame seeds and rice.