Ingredients CardMole Poblano72 servings Mole ≈ 305 glard255 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 chopped≈ 27 ggarlic, peeled and roughly chopped≈ 80 graw almonds with skin≈ 82 graw shelled peanuts≈ 82 graisins≈ 24 ghulled pumpkin seeds≈ 110 gsesame seeds≈ 115 greserved chile seeds1.5 gwhole cloves, stems removed≈ 1.5 ganise seeds≈ 1.5 gcoriander seeds≈ 4.5 gwhole black peppercorns≈ 9 gtrue (Ceylon) cinnamon stick≈ 1.5 gground allspice≈ 0.4 gdried thyme≈ 0.2 gdried marjoram680 gRoma tomatoes, about 2, charred450 gtomatillos, about 2, husked, rinsed and charred≈ 145 gcorn 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 pieces≈ 3600 gchicken broth≈ 8 gkosher or sea salt, or more to taste To Serve ≈ 2880 gchicken broth, for thinning≈ 215 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)
