Mole Poblano

by Jules Moreau

24 servings

Mole

• ½ cuplard
• 3 ozdried ancho chiles
• 3 ozdried pasilla chiles
• 3 ozdried mulato chiles
• 0.33 ozdried chipotle chiles
• 0.5 lbwhite onion
• 3 clovesgarlic
• 3 tbspraw almonds with skin
• 3 tbspraw shelled peanuts
• 3 tbspraisins
• 1 tbsphulled pumpkin seeds
• 4 tbspsesame seeds
• ½ cupreserved chile seeds
• 5whole cloves
• ¼ tspanise seeds
• ¼ tspcoriander seeds
• ½ tspwhole black peppercorns
• 1 sticktrue (Ceylon) cinnamon stick
• ¼ tspground allspice
• ⅛ tspdried thyme
• ⅛ tspdried marjoram
• 0.5 lbRoma tomatoes
• 0.33 lbtomatillos
• 2corn tortillas
• 2 ozbolillo, telera or baguette
• 6 ozMexican chocolate
• 5 cupschicken broth
• 1 tspkosher or sea salt

To Serve

• 4 cupschicken broth, for thinning
• ½ cuptoasted sesame seeds
• poached or roasted chicken or turkey