Mole Poblano (Chicken in Mole Sauce)
Prep Time: 10 minutes

Ingredients

1/4 cup�chili powder
1/2 cup�shortening
4 cups�chicken broth
12 �flour tortillas, cut into small pieces
1/2 cup�tomato sauce
1 �medium onion, chopped (about 1/2 cup)
2 �cloves garlic, finely chopped
2 tablespoons�raisins
2 tablespoons�chopped almonds or 2 tablespoons�chopped walnuts
2 tablespoons�sesame seeds
2 tablespoons�hulled pumpkin seeds
2 tablespoons�peanut butter
1 tablespoon�sugar
1 tablespoon�ground oregano
1 tablespoon�cocoa
1 teaspoon�anise seed
1/2 teaspoon�ground cinnamon
1/2 teaspoon�ground cloves
1/2 teaspoon�ground nutmeg
1/2 teaspoon�ground allspice
1/2 teaspoon�ground ginger
1/2 teaspoon�ground cumin
8 �chicken breasts, boned

Directions

Heat shortening in 12-inch skillet over medium heat until hot. Cook and stir chili powder into shortening until brown. (Add about � teaspoon water to prevent scorching if necessary.) Cool. Stir in 2 cups of chicken broth. Add remaining ingredients except 2 cups of broth and the chicken. Heat to boiling; reduce heat. Simmer uncovered for 1 hour. Cool.

Pour a small amount of sauce at a time into blender container. Cover and blend on high speed until smooth. Heat 2 cups of the sauce and the remaining broth to boiling in 12-inch skillet; reduce heat. Arrange chicken skin side up in single layer in skillet. Cover and simmer until done, about 1 hour. Add remaining sauce; heat until hot.

Ease of preparation: Moderate

Preparation time: 15 min

Cook time: 2 hrs

Servings: 8