Mole poblano

Method 7 steps

1. 1

   Simmer the chicken with an onion and garlic for forty minutes. Strain and keep the broth.

2. 2

   Seed the chillies and toast them on a dry pan ten seconds a side, stopping short of blackening.

3. 3

   Cover the chillies with boiling water for twenty minutes to soften.

4. 4

   Fry the almonds, peanuts, sesame, raisins and bread in lard, one at a time and separately.

5. 5

   Char the tomatoes, tomatillos and garlic on a dry pan until blackened in patches.

6. 6

   Blend everything with broth in batches and pass it through a sieve twice.

7. 7

   Cook the sauce for an hour on a low heat, stirring, stir in the chocolate and salt, add the chicken and heat it through.