Famous Recipes - Mexican Mole Poblano

Mole Poblano

6 ancho chiles 4 pasilla chiles* 4 mulato chiles* 2 cups (500 ml) warm chicken stock 3-4 tomatoes, seeded and chopped 2 onions, chopped 4 cloves garlic, chopped 3-4 sprigs cilantro (coriander leaves) 1 corn tortilla, torn into small pieces 1 cup (250 ml) blanched almonds 1/2 cup (125 ml) raisins 1/4 cup (60 ml) sesame seeds plus additional for garnish 1/2 tsp (2 ml) ground coriander seeds 1/2 tsp (2 ml) ground cloves 1/2 tsp (2 ml) cinnamon 1/2 tsp (2 ml) ground cumin Salt and freshly ground pepper to taste 3 Tbs (45 ml) lard or vegetable oil 1 1/2 oz (42 g) unsweetened chocolate, chopped

* If all pasilla or mulato chiles are not available to you, use additional ancho chiles in their place

Remove and discard the stems and seeds from the dried chiles. Tear into pieces and soak in the warm chicken stock for 30 minutes. Working in batches, combine the chiles and stock with the remaining ingredients, except the lard and chocolate, in an electric blender and process to form a thick paste. Heat the lard in a pot over high heat and cook the puree for 5 minutes, stirring constantly. Add the chocolate and stir until melted. The sauce should be quite thick but may need to be thinned slightly with a little chicken stock. Serve over cooked turkey, chicken, or pork, garnished with sesame seeds. Makes enough sauce to serve 8 to 12.

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