Poblano Pier

Summary

Ingredients

• 220 g chilli pepper (s), anchos
• 100 g chilli pepper (s), pasillas
• 300 g chilli pepper (s), mulatos
• 30 g chilli pepper (s), chipotles
• 1 liter chicken broth
• 750 g onion (s), rouhly chopped
• 10 cloves garlic
• 150 g almond (s), peeled
• 100 g peanuts, peeled
• 8 carnation (s)
• 1 teaspoon black pepper, whole
• 1 teaspoon cinnamon, ground
• 0.5 teaspoon ½ anise, seeds
• 100 g raisins
• 150 g dark chocolate
• 4 tablespoon oil
• 30 g butter
• 1 tablespoon sesame seeds, for garnish
• Weigh 200 g tomato (s), peeled and freed from most the juice

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Instructions

1. Heat some oil in a large pan. Lightly toast the chillies anchos, chillies pasillas and chillies mulatos, remove them and soak in warm water for 30 minutes. Drain the water and puree the soft chillies in the blender. Peel the tomatoes, garlic, onions and, with the chillies, sauté chipotles in a pan and puree in a blender.
2. In a separate pan, lightly fry the almonds, peanuts, cloves, peppercorns, cinnamon stick and aniseed in butter. Put in the blender together with the raisins and also puree.
3. Put all the pureed ingredients in a tall saucepan and simmer gently for 5 minutes, stirring constantly. Grate the chocolate and add to the sauce. Fill up with about half of the chicken stock and simmer for 20 to 30 minutes. If the mole is too thick, gradually add some chicken stock.
4. Tip: only season this sauce at the end, just before serving. By boiling down, the sauce becomes more and more flavorful. If it`s too spicy, you can add a little more chocolate or sugar.

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