Mole Poblano

Ingredients

• 6 dried ancho chiles, seeded
• 4 dried mulato chiles, seeded
• 2 dried pasilla chiles, seeded
• 1/4 cup sesame seeds, plus extra for garnish
• 1/4 cup raisins
• 1/4 cup almonds
• 1 corn tortilla, torn
• 1 slice bread, torn
• 2 tomatoes, roasted
• 1 onion, roasted
• 3 cloves garlic, roasted
• 2 oz Mexican chocolate, chopped
• 4 cups chicken stock
• 1 whole chicken, cut into pieces, cooked

Instructions

1. 1Toast the dried chiles in a dry skillet until fragrant, then soak in hot water 20 minutes.
2. 2Toast sesame seeds, raisins, and almonds separately until golden.
3. 3Blend the softened chiles, toasted nuts and seeds, tortilla, bread, tomatoes, onion, and garlic with some chicken stock until smooth.
4. 4Fry the paste in a large pot for 10 minutes, stirring constantly to prevent sticking.
5. 5Stir in remaining chicken stock and chocolate, and simmer 45-60 minutes, stirring occasionally, until deep and glossy.
6. 6Add the cooked chicken pieces and simmer 15 more minutes to heat through.
7. 7Garnish with extra sesame seeds and serve with rice and warm tortillas.

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