Mole Poblano

Instructions

1. Gather all ingredients and equipment. You’ll need a large skillet, blender, and a large pot.
2. Remove stems and seeds from the chiles. Wear gloves to avoid skin irritation.
3. Heat 1/4 cup of vegetable oil in a large skillet over medium heat.
4. Add the chiles to the skillet and toast them lightly. This should take about 2 minutes per side, until they are fragrant. Be careful not to burn them.
5. Transfer toasted chiles to a bowl and cover with hot water. Allow them to soak for 30 minutes until softened. Drain them before using.
6. In the same skillet, add almonds and sesame seeds. Toast them until golden brown. Remove and set aside.
7. In the same oil, add the onion and garlic. Cook until soft and translucent, about 5 minutes.
8. Add the drained tomatoes to the skillet, cooking for another 5 minutes.
9. In a blender, combine soaked chiles, onion mixture, tomatoes, chopped chocolate, almonds, sesame seeds, tortilla pieces, raisins, cinnamon, and cloves. Blend until smooth. Add chicken broth as needed to assist blending.
10. Return sauce to the pot and cook over low heat for 1.5 hours, stirring occasionally. It should thicken and darken in color.
11. Taste and season the sauce with salt and black pepper.
12. Add cooked chicken or turkey pieces to the pot, gently simmer in the sauce for 20 minutes to allow flavors to meld.
13. Serve Mole Poblano with rice or warm tortillas. Garnish with additional sesame seeds if desired.