Ingredients CardMole Poblano48 servings Mole 235 mllard170 gdried ancho chiles, about 6 or 7, stemmed and seeded170 gdried pasilla chiles, about 12 or 13, stemmed and seeded170 gdried mulato chiles, about 6, stemmed and seeded19 gdried chipotle chiles, about 4, stemmed and seeded455 gwhite onion, half a large onion, roughly chopped6 clovesgarlic, peeled and roughly chopped89 mlraw almonds with skin89 mlraw shelled peanuts89 mlraisins30 mlhulled pumpkin seeds120 mlsesame seeds235 mlreserved chile seeds10whole cloves, stems removed2.5 mlanise seeds2.5 mlcoriander seeds5 mlwhole black peppercorns2 stickstrue (Ceylon) cinnamon stick2.5 mlground allspice1 mldried thyme1 mldried marjoram455 gRoma tomatoes, about 2, charred300 gtomatillos, about 2, husked, rinsed and charred4corn tortillas, each cut into 8 pieces115 gbolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old340 gMexican chocolate, broken into pieces2.37 lchicken broth10 mlkosher or sea salt, or more to taste To Serve 1.89 lchicken broth, for thinning235 mltoasted sesame seedspoached or roasted chicken or turkey, to taste Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
