Mole Poblano

4 dried Pasilla, stems and seeds removed
4 dried red New Mexico chiles, stems and seeds removed
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 Tbsp. sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground coriander
3 Tbsp. shortening or oil
1 cup chicken broth
1 oz. bitter "Mexican" choclate(or more to taste)

Combine chiles, onion, garlic, tomato, 1 Tbsp. sesame seeds, almonds,
tortilla pieces, raisins, cloves, cinnamon, and coriander.  Puree small
amounts until smooth.

Melt shortening in skillet and saute puree for 10 min., stirring often. 
Add broth, chocolate, and cook over very low heat for 45 min.  Sauce should
be thick.  Use remaining sesame seeds to garnish.

Newsgroups: rec.food.recipes
From: sehender@romulus.reed.edu (S. E. Henderson)
Date: Tue, 4 Jan 1994 16:51:33 -0800

from _The Whole Chile Pepper Book_, by Dave DeWitt and Nancy Gerlach