Ingredients:

• 3 dried ancho chilies
• 2 dried pasilla chilies
•  2 dried mulato chilies
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1/4 cup sesame seeds
• 3 tomatoes, chopped
• 1/4 cup raisins
• 1/4 cup almonds
• 1/4 cup peanuts
• 1/4 cup pumpkin seeds
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 3 cups chicken broth
• Salt to taste
• 2 ounces unsweetened chocolate

Instructions:

1. Toast the sesame seeds, cumin seeds, and cinnamon stick in a dry skillet until fragrant.
2. Remove seeds and cinnamon stick from skillet and set aside.
3. Toast the dried chilies in the skillet until fragrant, then remove the seeds and stems.
4. In a blender, combine the toasted sesame seeds, cumin seeds,cinnamon stick, chilies, onion, garlic, tomatoes, raisins, almonds, peanuts, pumpkin seeds, ground cloves, allspice, coriander, nutmeg, and chicken broth. Blend until smooth.
5. Pour the mixture into a large saucepan and bring to a simmer over medium heat. Cook for about 20 minutes, stirring occasionally.
6. Add salt to taste and stir in the unsweetened chocolate until melted and well combined.
7. Serve the mole poblano hot over cooked chicken, turkey, or enchiladas. Enjoy!