Mole Poblano Recipe
"The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went...."
INGREDIENTS
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12 dried ancho chiles
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12 dried guajillo chiles
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6 dried pasilla chiles
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4 tablespoon sesame seeds
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1 teaspoon whole aniseed
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1 teaspoon black peppercorns
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1/2 teaspoon whole cloves
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1 teaspoon dried thyme
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1/2 teaspoon dried marjoram
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3 dried bay leaves, crumbled
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1 (1 1/2-inch) stick cinnamon, broken into pieces
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2 cups canola oil
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7 1/4 cups chicken stock
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1/2cup skin-on almonds
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1/2 cup raw shelled peanuts
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1/3 cup hulled pumpkin seeds (pepitas)
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1/3 cup raisins
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2 slices white bread
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2 stale corn tortillas
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1 medium onion, thinly sliced (about 1 cup)
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10 medium cloves garlic, minced (about 10 teaspoons)
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2 large tomatillos, husked, rinsed, and quartered
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1 large tomato, quartered
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1 cup finely chopped Mexican chocolate
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4 tablespoons sugar, plus more to taste
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Kosher salt, to taste
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