Mole Poblano

Ingredients:

For the Mole Sauce:

• 4 dried Ancho chiles
• 3 dried Guajillo chiles
• 2 dried Chipotle chiles
• 2 tablespoons sesame seeds
• 1 teaspoon coriander seeds
• 1 teaspoon anise seeds
• 1/2 teaspoon whole cloves
• 1 cinnamon stick
• 1/2 cup almonds
• 1/4 cup raisins
• 1/4 cup pumpkin seeds
• 3 tablespoons unsweetened cocoa powder or 1 small disc of Mexican chocolate
• 3 tomatoes, roasted
• 1 onion, quartered and roasted
• 4 cloves garlic, roasted
• 4 cups chicken broth
• 1 tablespoon olive oil
• Salt to taste

For the Chicken:

• 4 chicken breasts or thighs
• 1 onion, halved
• 2 cloves garlic
• 1 teaspoon salt

Directions:

1. Prepare the Chiles: Remove stems and seeds from the chiles. Toast them lightly in a dry pan over medium heat until fragrant. Soak in hot water for 30 minutes to soften.

2. Toast the Spices and Nuts: In a dry skillet, toast the sesame seeds, coriander seeds, anise seeds, cloves, and cinnamon stick until fragrant. Add the almonds, raisins, and pumpkin seeds, toasting until the nuts are golden. Be cautious not to burn the spices.

3. Blend the Mole Sauce: Drain the chiles and transfer them to a blender. Add the toasted spices, nuts, cocoa powder (or chocolate), roasted tomatoes, onion, and garlic. Pour in 2 cups of chicken broth to facilitate blending. Puree until smooth.

4. Cook the Sauce: In a large pot, heat the olive oil over medium heat. Add the pureed sauce and cook, stirring constantly, for about 10 minutes. Gradually stir in the remaining chicken broth and simmer on low heat for 45 minutes to an hour. Season with salt to taste.

5. Cook the Chicken: In a separate pot, place the chicken, onion, garlic, and salt. Cover with water and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 25 minutes. Remove the chicken and shred it, then add it to the mole sauce.

6. Serve: Traditionally, Mole Poblano is served over the shredded chicken with a side of rice, garnished with sesame seeds.