Ingredients CardMole Poblano48 servings Mole 1 cuplard6 ozdried ancho chiles, about 6 or 7, stemmed and seeded6 ozdried pasilla chiles, about 12 or 13, stemmed and seeded6 ozdried mulato chiles, about 6, stemmed and seeded0.66 ozdried chipotle chiles, about 4, stemmed and seeded1 lbwhite onion, half a large onion, roughly chopped6 clovesgarlic, peeled and roughly chopped6 tbspraw almonds with skin6 tbspraw shelled peanuts6 tbspraisins2 tbsphulled pumpkin seeds8 tbspsesame seeds1 cupreserved chile seeds10whole cloves, stems removed½ tspanise seeds½ tspcoriander seeds1 tspwhole black peppercorns2 stickstrue (Ceylon) cinnamon stick½ tspground allspice¼ tspdried thyme¼ tspdried marjoram1 lbRoma tomatoes, about 2, charred0.66 lbtomatillos, about 2, husked, rinsed and charred4corn tortillas, each cut into 8 pieces4 ozbolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old12 ozMexican chocolate, broken into pieces10 cupschicken broth2 tspkosher or sea salt, or more to taste To Serve 8 cupschicken broth, for thinning1 cuptoasted 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)
