Ingredients CardMole Poblano72 servings Mole 1 ½ cupslard9 ozdried ancho chiles, about 6 or 7, stemmed and seeded9 ozdried pasilla chiles, about 12 or 13, stemmed and seeded9 ozdried mulato chiles, about 6, stemmed and seeded1 ozdried chipotle chiles, about 4, stemmed and seeded1.5 lbwhite onion, half a large onion, roughly chopped9 clovesgarlic, peeled and roughly chopped9 tbspraw almonds with skin9 tbspraw shelled peanuts9 tbspraisins3 tbsphulled pumpkin seeds¾ cupsesame seeds1 ½ cupsreserved chile seeds15whole cloves, stems removed¾ tspanise seeds¾ tspcoriander seeds1 ½ tspwhole black peppercorns3 stickstrue (Ceylon) cinnamon stick¾ tspground allspice⅓ tspdried thyme⅓ tspdried marjoram1.5 lbRoma tomatoes, about 2, charred16 oztomatillos, about 2, husked, rinsed and charred6corn tortillas, each cut into 8 pieces6 ozbolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old1.13 lbMexican chocolate, broken into pieces15 cupschicken broth1 tbspkosher or sea salt, or more to taste To Serve 12 cupschicken broth, for thinning1 ½ cupstoasted 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)
