Ingredients CardMole Poblano24 servings Mole ½ cuplard3 ozdried ancho chiles, about 6 or 7, stemmed and seeded3 ozdried pasilla chiles, about 12 or 13, stemmed and seeded3 ozdried mulato chiles, about 6, stemmed and seeded0.33 ozdried chipotle chiles, about 4, stemmed and seeded0.5 lbwhite onion, half a large onion, roughly chopped3 clovesgarlic, peeled and roughly chopped3 tbspraw almonds with skin3 tbspraw shelled peanuts3 tbspraisins1 tbsphulled pumpkin seeds4 tbspsesame seeds½ cupreserved chile seeds5whole cloves, stems removed¼ tspanise seeds¼ tspcoriander seeds½ tspwhole black peppercorns1 sticktrue (Ceylon) cinnamon stick¼ tspground allspice⅛ tspdried thyme⅛ tspdried marjoram0.5 lbRoma tomatoes, about 2, charred0.33 lbtomatillos, about 2, husked, rinsed and charred2corn tortillas, each cut into 8 pieces2 ozbolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old6 ozMexican chocolate, broken into pieces5 cupschicken broth1 tspkosher or sea salt, or more to taste To Serve 4 cupschicken broth, for thinning½ cuptoasted sesame seedspoached or roasted chicken or turkey, to taste
