Ingredients CardMole Poblano12 servings Mole ¼ cuplard1.5 ozdried ancho chiles, about 6 or 7, stemmed and seeded1.5 ozdried pasilla chiles, about 12 or 13, stemmed and seeded1.5 ozdried mulato chiles, about 6, stemmed and seeded0.25 ozdried chipotle chiles, about 4, stemmed and seeded4 ozwhite onion, half a large onion, roughly chopped1 ½ clovesgarlic, peeled and roughly chopped1 ½ tbspraw almonds with skin1 ½ tbspraw shelled peanuts1 ½ tbspraisins1 ½ tsphulled pumpkin seeds2 tbspsesame seeds¼ cupreserved chile seeds2 ½whole cloves, stems removed⅛ tspanise seeds⅛ tspcoriander seeds¼ tspwhole black peppercorns½ sticktrue (Ceylon) cinnamon stick⅛ tspground allspice⅛ tspdried thyme⅛ tspdried marjoram4 ozRoma tomatoes, about 2, charred2.75 oztomatillos, about 2, husked, rinsed and charred1corn tortillas, each cut into 8 pieces1 ozbolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old3 ozMexican chocolate, broken into pieces2 ½ cupschicken broth½ tspkosher or sea salt, or more to taste To Serve 2 cupschicken broth, for thinning¼ cuptoasted sesame seedspoached or roasted chicken or turkey, to taste
