Mole Negro

Ingredients

• •4 dried mulato chilies
• •3 dried pasilla chilies
• •2 dried chipotle chilies
• •1/2 cup almonds
• •1/2 cup raisins
• •1/4 cup sesame seeds
• •2 ounces dark chocolate
• •1 medium onion, quartered
• •4 cloves garlic
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground cloves
• •4 cups chicken broth
• •2 pounds chicken breasts

Directions

1. 1Remove stems and seeds from dried chilies, then toast them lightly in a dry skillet for 1 minute until fragrant.
2. 2Soak the toasted chilies in 1 cup of hot water for 15 minutes until softened.
3. 3Blend the soaked chilies with their soaking liquid, almonds, raisins, sesame seeds, onion, garlic, cinnamon, and cloves until smooth.
4. 4Strain the mixture through a fine sieve into a large pot, pressing to extract all liquid.
5. 5Heat the strained sauce over medium heat and stir in the broth and chocolate, whisking until the chocolate dissolves completely.
6. 6Add the chicken breasts to the mole sauce and simmer for 25-30 minutes until cooked through.
7. 7Remove chicken, shred if desired, and serve with the mole sauce spooned generously over top.

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