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Mole Poblano
3 oz dried anchos
3 oz dried pasillas
2 oz dried mulatos
3-4 c water
2 c tomatoes
2 onions, quartered
4 cloves garlic
1 1/2 tsp coriander seed
1 1/2 tsp anise seed
4 T sesame seeds, toasted
1 c almonds
1/2 c raisins
1/2 tsp ground cloves
1 1/2 tsp cinnamon
2 c broth
1 c apple juice
1 1/2 oz. unsweetened chocolate
Remove stems and seeds from dried chiles, put them in pan with
water, tomato, onion, garlic. Simmer 30 minutes. Puree. Grind
coriander, anise seeds. Process sesame, almonds in processor, then
add coriander, anise, raisins, cloves, cinnamon, till a sticky
paste is formed. Add this to the chile puree. Add broth, juice
and bring to a simmer. Add the chocolate till melted.
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Mole Poblano 04