Ingredients CardMole Poblano72 servings Mole 355 mllard255 gdried ancho chiles, about 6 or 7, stemmed and seeded255 gdried pasilla chiles, about 12 or 13, stemmed and seeded255 gdried mulato chiles, about 6, stemmed and seeded28 gdried chipotle chiles, about 4, stemmed and seeded680 gwhite onion, half a large onion, roughly chopped9 clovesgarlic, peeled and roughly chopped135 mlraw almonds with skin135 mlraw shelled peanuts135 mlraisins44 mlhulled pumpkin seeds175 mlsesame seeds355 mlreserved chile seeds15whole cloves, stems removed3.5 mlanise seeds3.5 mlcoriander seeds7.5 mlwhole black peppercorns3 stickstrue (Ceylon) cinnamon stick3.5 mlground allspice2 mldried thyme2 mldried marjoram680 gRoma tomatoes, about 2, charred450 gtomatillos, about 2, husked, rinsed and charred6corn tortillas, each cut into 8 pieces170 gbolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old510 gMexican chocolate, broken into pieces3.55 lchicken broth15 mlkosher or sea salt, or more to taste To Serve 2.84 lchicken broth, for thinning355 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)
