Chicken Mole Ole

• 2 dried ancho chiles
• 1-1/2 pounds tomatillos, husks removed, halved
• 2 medium onions, sliced, divided
• 1 serrano pepper, halved and seeded
• 3 garlic cloves, peeled
• 3 pounds bone-in chicken breast halves, skin removed
• 1 tablespoon canola oil
• 2 teaspoons ground cumin, divided
• 1-1/2 teaspoons chili powder
• 1 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 2 whole cloves
• 1/2 cup almonds
• 1 ounce unsweetened chocolate, chopped
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1-1/2 cups shredded cheddar-Monterey Jack cheese
• 1/2 cup minced fresh cilantro

1. Place chiles in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400u0b0 for 10-15 minutes or until tender, stirring once.
2. In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, saute remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves and hydrated chiles; cook 1 minute longer. Discard cloves.
3. Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl.
4. Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Cook, covered, on low until chicken is tender, 4-5 hours. Sprinkle each serving with cheese and cilantro.

chiles, onions, serrano pepper, garlic, canola oil, ground cumin, chili powder, pepper, ground cinnamon, cloves, almonds, chocolate, lime juice, salt, cheddarmonterey, fresh cilantro

Taken from www.tasteofhome.com/recipes/chicken-mole-ole/ (may not work)