Mole Poblano

• 2 cut-up chickens, boiled (more chicken may be used)
• 1 (8 oz.) pkg. chili Pasilla
• 6 California chilies
• 1 (4 oz.) pkg. sesame seed
• 1 (5 oz.) pkg. almonds
• 1/2 c. dry peeled peanuts
• 1 tomato
• 1 medium onion, thinly sliced
• 3/4 c. oil
• 1 tsp. sugar
• 1/2 c. dry peeled pumpkin seeds
• 1 tsp. cinnamon
• 1 tsp. ground cumin seed
• 1/2 tsp. pepper
• 3 cloves garlic
• 3 laurel leaves
• 1/2 bar Ibarra chocolate
• 2 bananas
• 1 loaf French bread, cut in 8 thick slices

1. Remove cooked chicken from broth and set aside, keeping chicken warm.
2. Reserve broth.
3. Slice chilies open and remove seeds.
4. Toast chilies in a preheated oven, just enough not to burn.
5. Toast bread on griddle of stove, just enough to brown.
6. In frying pan, fry sesame seed in 1/4 cup oil.
7. Remove seed and set aside.
8. Add 1/4 cup oil to pan and fry onion until tender.
9. Set aside.
10. Toast tomato on griddle, then peel off skin.
11. Be sure to follow instructions carefully to have a good tasting mole.

chickens, chili pasilla, california chilies, sesame seed, almonds, peanuts, tomato, onion, oil, sugar, pumpkin seeds, cinnamon, ground cumin, pepper, garlic, laurel leaves, chocolate, bananas, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1923 (may not work)