Target: 6 × 4 inches · landscape

Mole Poblano

115 min · 8 half-cup portions

Ingredients

□ 4 dried ancho chiles, stemmed and seeded

□ 3 dried pasilla chiles, stemmed and seeded

□ 3 dried mulato chiles, stemmed and seeded

□ 2 tbsp neutral oil

□ 1/3 cup raw almonds

□ 2 tbsp sesame seeds

□ 1 tbsp hulled pumpkin seeds

□ 1 tsp coriander seeds

□ 1/2 tsp cumin seeds

□ 1/4 tsp whole cloves

□ 1/2 tsp ground cinnamon

□ 6 black peppercorns

□ 1 small yellow onion, quartered

□ 4 garlic cloves, peeled

□ 2 medium plum tomatoes, halved

□ 2 tbsp raisins

□ 4 cups low-sodium chicken stock, divided

□ 1/2 oz Mexican chocolate, finely chopped

□ 1 tbsp apple cider vinegar

□ 1 1/2 tsp kosher salt

1. Stem and seed the chiles. Toast in batches over medium-low heat just until fragrant; avoid dark patches or smoke.

2. Soak chiles until supple. Toast almonds, seeds, and spices separately, removing each before it scorches.

3. Soften onion, tomatoes, and garlic. Blend in batches with chiles, toasted ingredients, raisins, and stock; strain.

4. Fry puree in neutral oil until roasted-smelling. Add stock gradually and simmer low, stirring often, until glossy.

5. Melt in Mexican chocolate, season with vinegar and salt, then rest. Serve warm with turkey, chicken, or enchiladas.

Cook’s note: Toast in separate batches and stop at fragrance; scorched chiles or spices turn the sauce bitter.