Mole Poblano: Yes You Can!
INGREDIENTS
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1/2 cup lard, vegetable shortening or vegetable oil
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(Reserve the seeds from all chiles)
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3 ounces chiles anchos, about 6 or 7, stemmed and seeded
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3 ounces chiles pasillas, about 12 or 13, stemmed and seeded
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3 ounces chiles mulatos, about 6, stemmed and seeded
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1/3 ounces dried chipotle chiles, about 4, stemmed and seeded
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1/2 white onion, about 1/2 pound, roughly chopped
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3 garlic cloves, peeled and roughly chopped
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3 tablespoons raw almonds with skin
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3 tablespoons raw shelled peanuts
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3 tablespoons raisins
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1 tablespoon pumpkin seeds
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4 tablespoons sesame seeds
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1/2 cup reserved chile seeds
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5 whole cloves, stemmed
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1/4 teaspoon anise seeds
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1/4 teaspoon coriander seeds
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1/2 teaspoon whole black peppercorns
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1 stick true or ceylon cinnamon
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1/4 teaspoon ground allspice
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1/8 teaspoon dried thyme
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1/8 teaspoon dried marjoram
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1/2 pound roma tomatoes, about 2 , charred or roaste
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1/3 pound tomatillos, about 2, husked, rinsed, charred/roasted
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2 corn tortillas, sliced in 8 pieces
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1/2 bolillo, telera or baguette, about 2 oz, thickly sliced (if it is a couple days old, better
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6 ounces Mexican style chocolate or bittersweet chocolate
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5 cups chicken broth(plus 4 more cups to dilute later on)
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1 teaspoon kosher or sea salt, or more to taste
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1/2 cup sesame seeds, toasted, to sprinkle at the end
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