Mole poblano

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4 mulato chiles cleaned and stem removed
4 pasilla negro chiles cleaned and stem removed
3 guajillo chiles cleaned and stem removed
2 cascabel chiles cleaned and stem removed
1/4 cup sesame seeds
1/4 cup unsalted peanuts
1/4 cup sliced almonds
1/4 cup green pumpkin seeds
1 bay leaf
1 avocado leaf
3/4 tsp. ground canela [Mexican cinnamon]
3/4 tsp. allspice
3/4 tsp. ground cumin
2 tsp. Mexican oregano
1 1/2 tsp. salt
1/4 cup raisins
3 dried apricot halves
1 corn tortilla
1/2 tablet of Mexican chocolate
2 cups chopped onion
6 cloves garlic
2 tortillas husk removed
1 vine ripe tomato
8 cups chicken stock, homemade would make a lot of difference here
lard as needed

-In a large dry stock pot toast the nuts and seeds over medium high heat until as dark as possible without burning them
-Remove and reserve, next do the same with the Chile's, I recommend the fan be running as the smoke from the chiles will do some interesting things with your nose.
-Toast the tortilla and char the tomato and tomatillos and remove
-Add about a quarter cup of lard to the pan with your onions and garlic
-Cook until they are deep brown
-Dump everything in the pot and simmer slowly for about 30 minutes
-Let the mole cool
-Puree it in your blender until you cannot feel any graininess, you want a perfectly smooth sauce. If your blender isn’t strong enough to do this you can always run it through a food mill.
-Heat a large stockpot with a thin layer of lard and pour you mole back in
-After the initial sear you want to cook it over low heat for another 30 minutes or so to allow the flavor to mellow and develop.
-At this point you may want to add seared turkey breast or chicken cut into pieces and bake until cooked about 1 hour for the chicken at 325 or 1 1/2 hours for the turkey breast.
-Serve with white rice and garnish with chopped cilantro and toasted sesame seeds.