Mole Poblano

Ingredients

• •4 dried ancho chiles
• •3 dried pasilla chiles
• •2 dried chipotle chiles
• •1/2 cup unsalted peanuts
• •1/4 cup raisins
• •2 ounces dark chocolate
• •1 medium onion, quartered
• •4 cloves garlic
• •2 teaspoons ground cumin
• •1 teaspoon ground cinnamon
• •4 cups chicken broth
• •2 pounds chicken breasts

Directions

1. 1Remove stems and seeds from the dried chiles, then toast them in a dry skillet for 2 minutes until fragrant.
2. 2Soak the toasted chiles in 2 cups of hot water for 15 minutes until softened.
3. 3In a blender, combine the soaked chiles with their soaking liquid, peanuts, raisins, onion, garlic, cumin, and cinnamon. Blend until smooth.
4. 4Strain the chile mixture through a fine sieve into a large pot, pressing with the back of a spoon to extract all liquid.
5. 5Cook the chicken breasts in the chicken broth in a separate pot for 20 minutes until cooked through, then shred the chicken and reserve the broth.
6. 6Add the strained chile sauce to the reserved broth and simmer for 15 minutes, stirring occasionally.
7. 7Stir in the chopped chocolate until melted and fully incorporated, then season with salt to taste.
8. 8Add the shredded chicken to the mole sauce and simmer for 5 minutes until heated through.

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