Measurements

• 1 whole chicken
• cut into pieces; 4 dried ancho chiles; 4 dried pasilla chiles; 4 dried mulato chiles; 2 tomatoes; 1 onion; 3 cloves garlic; 1/4 cup almonds; 1/4 cup cashews; 1/4 cup raisins; 1 cinnamon stick; 3 cloves; 1 tsp black peppercorns; 1 tsp coriander seeds; 1/2 tsp anise seeds; 1/4 cup sesame seeds; 2 tortillas; 1 slice bread; 2 oz dark chocolate; 2 tbsp sugar; 1 tsp salt; 3 tbsp vegetable oil.

Preparation Method

• 1. Toast the ancho, pasilla, and mulato chiles in a dry skillet until fragrant. Remove seeds and stems, then soak in hot water for 20 minutes.
• 2. Roast the tomatoes, onion, and garlic in the oven at 400°F until charred.
• 3. In a skillet, toast the almonds, cashews, raisins, cinnamon, cloves, peppercorns, coriander seeds, anise seeds, and sesame seeds until golden.
• 4. Tear the tortillas and bread into pieces and fry in 1 tbsp of vegetable oil until crisp.
• 5. Blend the soaked chiles, roasted vegetables, toasted nuts and spices, fried tortillas and bread, and chocolate with 2 cups of chicken broth until smooth.
• 6. Heat 2 tbsp of vegetable oil in a large pot, add the mole sauce, and cook for 20 minutes, stirring frequently.
• 7. Add sugar and salt to taste.
• 8. In a separate pot, boil the chicken pieces in water until cooked through.
• 9. Add the cooked chicken to the mole sauce and simmer for 10 minutes.
• 10. Serve the mole poblano with rice or tortillas.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.