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Mole Poblano Recipe

4 faves
Nutrition per serving    (USDA % daily values)
CAL
572
FAT
160%
CHOL
0%
SOD
25%

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Ingredients for 10 servings

3 ounces tomato, (about 1 small)

3 ounces tomatillos, (2 medium), husked and rinsed

1 (1/2-inch-thick) round slice white onion

5 cloves garlic, peeled

1 cup mild olive oil, or vegetable oil, divided

4 ounces mulato chiles, (8), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined

2 ounces ancho chiles, (4), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined

2 ounces pasilla chiles, (6), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined

1/2 ounce chipotle meco chiles, (2 to 3, tobacco-color), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveine

1 corn tortilla

1/2 cup blanched almonds

3 tablespoons hulled raw (green) pumpkin seeds

1/4 cup packed raisins

1 (1-inch) slice baguette

1/2 small ripe (brown or black) plantain, peeled and cut crosswise into 1/2-inch slices

1/4 cup unhulled sesame seeds, scant

1 (1-inch) piece canela (Mexican cinnamon)

6 whole cloves

1/4 teaspoon aniseed

1/4 teaspoon coriander seeds

1/4 teaspoon whole allspice berries, (5 large)

1/4 teaspoon whole black peppercorns

6 ounces mexican chocolate

1 tablespoon sugar

1 1/2 teaspoons fine salt, or 1 tablespoon kosher salt

1/4 cup sesame seeds, toasted unhulled for garnish

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