Mole Poblano

Instructions

1. Bring 5 cups of chicken stock to a boil in a saucepan and then transfer off of the heat.
2. Submerge the dried chipotle chilies, mulato chilies, pasilla chilies, and prunes in the hot stock and set aside for 30 minutes to rehydrate.
3. Preheat your oven to 400 degrees.
4. Place a large quartered yellow onion and 6 halved roma tomatoes on a baking sheet and roast at 400 degrees until softened and charred, about 20 minutes and then set aside for now.
5. Place a large cast iron skillet over medium heat and add 1/3 cup of sesame seeds, 6 whole cloves, 1 teaspoon of aniseeds, and 1/2 teaspoon of whole peppercorns into the hot, dry skillet and toast the spices while stirring consistently until the sesame seeds have become lightly golden brown.
6. Add a teaspoon of ground cinnamon, a teaspoon of cumin, and a teaspoon of Mexican oregano and toast for another 60 seconds or so.
7. Transfer the toasted spices into a spice grinder or mortar and pestle and grind until fine.
8. In a large blender, combine the roasted onion and tomatoes, the rehydrated chilies and prunes (including most of the stock), 8 cloves of roughly chopped garlic, the finely ground spices, 1/2 cup of almonds, sea salt, and distilled white vinegar or lime juice, and blend until smooth. Add the remaining stock to thin if necessary.
9. Optionally, strain the mixture and transfer into a large skillet over medium-low heat.
10. Bring the sauce to a low simmer and add 2 tablespoons of butter, 2 ounces of roughly chopped Mexican chocolate, and a generous pinch of sea salt.
11. Simmer the mole sauce and add additional stock if thinning is desired.
12. If the mole is more spicy than you prefer, add a tablespoon or 2 of fresh lime juice or white vinegar to reduce the heat.
13. Enjoy your homemade Mole Poblano!