Mole poblano

Ingredients

Quantities for 8 servings.

• 2 kg Chicken, in pieces
• 6 piece Ancho chillies
• 4 piece Pasilla chillies
• 4 piece Mulato chillies
• 80 g Almonds
• 60 g Peanuts
• 60 g Sesame seeds
• 80 g Raisins
• 3 piece Tomatoes
• 200 g Tomatillos
• 1 piece Onion
• 6 clove Garlic
• 1 piece Cinnamon stick
• 4 piece Cloves
• 60 g Dark chocolate
• 2 slice Stale bread
• 120 g Lard
• to taste Salt

Method

1. Simmer the chicken with an onion and garlic for forty minutes. Strain and keep the broth.
2. Seed the chillies and toast them on a dry pan ten seconds a side, stopping short of blackening.
3. Cover the chillies with boiling water for twenty minutes to soften.
4. Fry the almonds, peanuts, sesame, raisins and bread in lard, one at a time and separately.
5. Char the tomatoes, tomatillos and garlic on a dry pan until blackened in patches.
6. Blend everything with broth in batches and pass it through a sieve twice.
7. Cook the sauce for an hour on a low heat, stirring, stir in the chocolate and salt, add the chicken and heat it through.