Mole Poblano | Growing Chefs! Ontario

Ingredients

• 1/2 cup lard (or vegetable oil)
• 100 grams chile mulato, seeded and stemmed (reserve seeds)
• 75 grams chile pasilla, seeded and stemmed (reserve seeds)
• 100 grams chile ancho, seeded and stemmed (reserve seeds)
• 1 small white onion, chopped
• 5 cloves of garlic, peeled and chopped
• 100 grams almonds, raw with skin
• 100 grams peanuts, raw unsalted
• 50 grams raisins
• 5 whole cloves
• 1/2 teaspoon anise seeds
• 1/2 teaspoon coriander seeds
• 1 teaspoon black pepper, ground
• 4 tablespoons sesame seeds
• 1 small stick of Mexican cinnamon or Ceylon cinnamon
• 25 grams chile seeds (reserved from dry chiles above)
• 1 plantain, very ripen (the skin has to be dark) peeled, sliced and fried until golden
• 2 tortillas, cut in pieces
• 1/4 baguette, a few days old preferably
• 3 roma tomatoes, charred
• 3 cups chicken broth
• 60 grams Mexican chocolate (chocolate Abuelita) or 70% chocolate
• 1 teaspoon salt
• 1/2 cup sesame seeds, for garnish