Mole Poblano

by Jules Moreau

12 servings

Mole

• ¼ cuplard
• 1.5 ozdried ancho chiles
• 1.5 ozdried pasilla chiles
• 1.5 ozdried mulato chiles
• 0.17 ozdried chipotle chiles
• 0.25 lbwhite onion
• 1 ½ clovesgarlic
• 1 ½ tbspraw almonds with skin
• 1 ½ tbspraw shelled peanuts
• 1 ½ tbspraisins
• ½ tbsphulled pumpkin seeds
• 2 tbspsesame seeds
• ¼ cupreserved chile seeds
• 2 ½whole cloves
• ⅛ tspanise seeds
• ⅛ tspcoriander seeds
• ¼ tspwhole black peppercorns
• ½ sticktrue (Ceylon) cinnamon stick
• ⅛ tspground allspice
• 0 tspdried thyme
• 0 tspdried marjoram
• 0.25 lbRoma tomatoes
• 0.17 lbtomatillos
• 1corn tortillas
• 1 ozbolillo, telera or baguette
• 3 ozMexican chocolate
• 2 ½ cupschicken broth
• ½ tspkosher or sea salt

To Serve

• 2 cupschicken broth, for thinning
• ¼ cuptoasted sesame seeds
• poached or roasted chicken or turkey