Mole Poblano Country of Cuisine: Mexico | Date Added: 28 Aug 2013

Serving Size, Ingredients and Equipment:

1 cinnamon stick
 1/4 tsp allspice
 1/4 tsp ground cloves
 1/2 tsp cumin
 1/2 tsp black pepper
 1 garlic clove
 3 rounds of Mexican chocolate
 6 guajillo chilies
 2 tbsp natural peanut butter
 5 pasilla chilies
 6 anchos chilies
 6 cups chicken stock

Cooking Instructions and Methods:

Remove the stems and seeds from the (dried) chilies then boil them for about 15 min. until they get soft.
 
 Place them in a blender with two cups of chicken stock and add the spices and peanut butter. Blend.
 
 In a pot with an additional 4 cups of chicken stock add the chocolate and the cinnamon stick.
 
 When the chocolate has melted add the chile mixture and stir.
 
 Reduce as desired and serve as a sauce on chicken, rice, enchiladas, etc.