Back to 24 servings 0.5 cup lard, vegetable shortening or vegetable oil 3 oz chiles anchos, about 6 or 7, stemmed and seeded 3 oz chiles pasillas, about 12 or 13, stemmed and seeded 3 oz chiles mulatos, about 6, stemmed and seeded 0.333 oz dried chipotle chiles, about 4, stemmed and seeded 0.5 white onion, about 1/2 pound, roughly chopped 3 garlic cloves, peeled and roughly chopped 3 tbsp raw almonds with skin 3 tbsp raw shelled peanuts 3 tbsp raisins 1 tbsp pumpkin seeds 4 tbsp sesame seeds 0.5 cup reserved chile seeds 5 whole cloves, stemmed 0.25 tsp anise seeds 0.25 tsp coriander seeds 0.5 tsp whole black peppercorns 1 stick true or ceylon cinnamon 0.25 tsp ground allspice 0.125 tsp dried thyme 0.125 tsp dried marjoram 0.5 lb roma tomatoes, about 2 , charred or roaste 0.333 lb tomatillos, about 2, husked, rinsed, charred/roasted 2 corn tortillas, sliced into 8 pieces 0.5 bolillo ), telera or baguette, about 2 ounces, thickly sliced (if it is a couple days old, better 6 oz Mexican style chocolate or bittersweet chocolate 5 cup chicken broth, plus 4 more to dilute later on 1 tsp kosher or sea salt, or more to taste 0.5 cup sesame seeds, toasted, to sprinkle at the end
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1 Step 1: In a large extended casserole dish over medium-high heat, add 1/2 cup lard, oil, or vegetable shortening. When hot, after about 2 minutes, add the chiles in 2 or 3 batches and saute, stirring often, being careful not to burn them. Use a slotted spoon to remove them to a mixing bowl as you go.2 Step 2: In the same oil, add the chopped onion and garlic and saute for 2 to 3 minutes, stirring, until softened and fragrant.3 Step 3: Stir in the almonds, peanuts, raisins and pumpkin seeds, and cook for 2 to 3 minutes.4 Step 4: Add the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and cook for 3 to 4 more minutes.5 Step 5: Make room again, and add the tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple minutes.6 Step 6: Incorporate the sauteed chiles and pour in the chicken broth. Stir, and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes.7 Step 7: Turn off the heat, cover, and let the mixture rest for 1/2 hour so the chiles can soften completely.8 Step 8: In batches, puree the mixture in the blender or food processor until smooth.9 Step 9: To serve, dilute a cup of mole with 1/2 cup chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.getsaucepan.com/r/dd2ca5fc-e489-44bc-963b-39c20742c173 · Original: https://patijinich.com/recipe/mole_poblano_de_los_angeles/
