Chicken Mole (without raisins)

• 2-1/2 lbs (1.1 kg). chicken pieces
• lard or cooking oil
• 2 tbsp (30 ml) minced garlic
• 3/4 cup (175 ml) diced onion
• 2 cups (475 ml) chicken broth
• 1 cup (225 ml) canned tomatoes, seeded and peeled
• 2 tbsp (30 ml) epazote or oregano
• 1/4 lb (.1 kg). assorted chiles (pasilla, guajillo, mulatata - stems and seeds removed)
• 1/2 tsp (2 ml). ground cloves
• 1 tbsp (15 ml) cocoa
• 1/2 tbsp (7 ml) cinnamon
• 1/4 cup (60 ml) almonds

1. In lard or oil, brown the chicken on all sides.
2. Add remaining ingredients.
3. Bring to a boil, cover and simmer until chicken is done, about 30 minutes.
4. Remove chicken, set to the side.
5. Place liquid in a blender and process until smooth.
6. Place sauce and chicken in the skillet and cook another 10 minutes.

chicken, lard, garlic, onion, chicken broth, tomatoes, epazote, assorted chiles, ground cloves, cocoa, cinnamon, almonds

Taken from online-cookbook.com/goto/cook/rpage/000A88 (may not work)