Mole Poblano Recipe | Mexican Sauce - Pungu’s Kitchen

Ingredients

• dried ancho chiles, stemmed and seeded: 3
• dried pasilla chiles, stemmed and seeded: 3
• dried mulato chiles, stemmed and seeded: 3
• dried chipotle chiles, stemmed and seeded: 2
• sesame seeds (plus more for garnish): ¼ cup
• raw almonds: ¼ cup
• raw peanuts: ¼ cup
• pumpkin seeds (pepitas): 2 tablespoons
• 1 small corn tortilla or: 1 slice of stale bread (torn)
• white onion, chopped: 1 medium
• garlic, peeled: 4 cloves
• tomato, chopped: 1 medium
• plantain or ripe banana, sliced and fried: 1 small
• cinnamon: 1 stick
• cloves: 3
• anise seeds: ½ teaspoon
• black peppercorns: 1 teaspoon
• ground coriander: 1 teaspoon
• ground cumin: 1 teaspoon
• raisins: 3 tablespoons
• Mexican chocolate (or dark chocolate with a bit of cinnamon): 3 oz
• chicken broth (or more as needed): 4 cups
• lard or vegetable oil: 2 tablespoons
• Salt to taste
• Optional: sugar to balance