Recipe - Classic Mole Poblano Sauce

2 cup Cups
4 Dried Pasilla chiles, stems
and seeds removed
4 Dried red New Mexican
chiles, stems and seeds
removed
1 md Onion, chopped
2 Cloves garlic, chopped
2 md Tomatoes, peeled and seeds
removed, chopped
2 tablespoon Sesame seeds
One half cup Almonds
One half Corn tortilla, torn into
pieces
One fourth cup Raisins
One fourth teaspoon Ground cloves
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground coriander
3 tablespoon Shortening or vegetable oil
1 cup Chicken broth
1 ounce Bitter chocolate (or more to
taste)

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini