Mexican Mole

• 2 cups chicken broth
• 14 ounces chopped tomatoes OR fresh tomatoes
• 2 tablespoons coconut oil or lard, manteca
• 1 onion chopped
• 1 clove garlic minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 1/2 tablespoons chili powder ground, OR cayenne
• 1 teaspoon sauce
• 2 tablespoons peanut butter
• 2 tablespoons almond flour or more, depending on desired "almendrado" flavor
• 3 tablespoons cocoa powder
• 1 tablespoon coconut flour optional. helps to thicken sauce
• 4 tablespoons sugar equivalent,, depending on desired sweetness, taste before adding more sugar equivalent
• 1/2 teaspoon xanthan gum optional and if needed
• salt to taste

1. Heat oil in a large saucepan over medium low heat. Add onion and cook until onion is almost tender, about 5-10 minutes. Stir occasionally.
2. Stir in garlic, chili powder, cinnamon, and cloves; cook until fragrant, about 1 minute.
3. Add chipotle pepper, tomatoes, peanut butter, almond flour, cocoa powder, sugar equivalent, and coconut flour if using; stir to combine.
4. Gradually whisk in chicken broth.nncrease heat to medium high and let the sauce come to a boil.
5. Let the sauce lightly boil for about 15-20 minutes, or until reduced to a thicker consistency.
6. Serve over shredded chicken, sprinkled with sesame seeds.

chicken broth, tomatoes, coconut oil, onion, garlic, ground cinnamon, ground cloves, chili powder ground, sauce, peanut butter, almond flour, cocoa powder, coconut flour, sugar, xanthan, salt

Taken from www.yummly.com/recipe/Mexican-Mole--1239772 (may not work)