Classic mole poblano sauce

6 servings

Ingredients

Quantity Ingredient
2 cups Cups
4 Dried Pasilla chiles, stems and seeds removed
4 Dried red New Mexican chiles, stems and seeds removed
1 medium Onion, chopped
2 Cloves garlic, chopped
2 mediums Tomatoes, peeled and seeds removed, chopped
2 tablespoons Sesame seeds
½ cup Almonds
½ Corn tortilla, torn into pieces
¼ cup Raisins
¼ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
¼ teaspoon Ground coriander
3 tablespoons Shortening or vegetable oil
1 cup Chicken broth
1 ounce Bitter chocolate (or more to taste)

Directions

Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.

Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick.

Remaining sesame seeds are used for garnish.

Sauce is excellent with poultry.

The Whole Chili Pepper From the collection of Jim Vorheis

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