Ingredients CardMole Poblano48 servings Mole ≈ 205 glard170 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 chopped≈ 18 ggarlic, peeled and roughly chopped≈ 54 graw almonds with skin≈ 55 graw shelled peanuts≈ 54 graisins≈ 16 ghulled pumpkin seeds≈ 72 gsesame seeds≈ 78 greserved chile seeds1 gwhole cloves, stems removed≈ 1 ganise seeds≈ 0.9 gcoriander seeds≈ 3 gwhole black peppercorns≈ 6 gtrue (Ceylon) cinnamon stick≈ 0.9 gground allspice≈ 0.3 gdried thyme≈ 0.2 gdried marjoram455 gRoma tomatoes, about 2, charred300 gtomatillos, about 2, husked, rinsed and charred≈ 96 gcorn 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 pieces≈ 2400 gchicken broth≈ 5.5 gkosher or sea salt, or more to taste To Serve ≈ 1920 gchicken broth, for thinning≈ 145 gtoasted 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)
