Mole Poblano Classico -- Classic Mexican Poblano Sauce

• 4 dried pasilla peppers, stems and seeds removed
• 4 dried New Mexico chiles, stems and seeds removed
• 1 medium onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 2 medium tomatoes (peeled, seeded and chopped)
• 1 tablespoon sesame seeds
• 1/2 cup almonds
• 1/2 corn tortilla, torn into pieces
• 1/4 cup raisins
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon coriander seed
• 3 tablespoons shortening or 3 tablespoons vegetable oil
• 1 cup chicken broth
• 1 ounce unsweetened chocolate (or more to taste)
• 1 tablespoon sesame seeds, for garnish

1. Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
2. Melt the shortening in a skillet and saute the puree for 10 minutes, stirring frequently to prevent sticking.
3. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
4. Sprinkle remaining sesame seeds as a garnish.

peppers, mexico chiles, onion, garlic, tomatoes, sesame seeds, almonds, corn tortilla, raisins, ground cloves, ground cinnamon, coriander seed, shortening, chicken broth, chocolate, sesame seeds

Taken from www.food.com/recipe/mole-poblano-classico-classic-mexican-poblano-sauce-399778 (may not work)