Mole Poblano

Mole Poblano
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Ingredients
  1. 1 pound (454 grams) pork or beef lard
  2. 8 garlic cloves, peeled
  3. 30 grams white onion, chopped
  4. 175 grams sesame seeds
  5. 65 grams almonds, slivered
  6. 80 grams peanuts, unsalted
  7. 1 dried chipotle chili, stemmed
  8. 6 dried mulato chilies, stemmed
  9. 3 dried ancho chilies, stemmed
  10. 3 dried pasilla chilies, stemmed
  11. 185 grams dark raisins
  12. 90 grams circular disk of Abuelitas dark chocolate
  13. 1 tomato, whole (285 grams)
  14. 9 ½ cups (2.25 liters) chicken stock
  15. ½ teaspoon cumin
  16. ½ teaspoon allspice
  17. ½ teaspoon cinnamon
  18. ¼ teaspoon avocado leaf, dried
Instructions
  1. In a large stock pot, heat lard over medium heat. Add the garlic and onion and lightly brown, approximately 3 to 5 minutes. Add sesame seeds, almonds, and peanuts and cook until lightly browned. Add the chilies and stir to coat in hot mixture. Keep stirring the chilies until they give off a fragrant toasted aroma. Add the tomato, chicken stock and remaining ingredients.
  2. Simmer over medium heat for 1 ½ to 2 hours stirring occasionally. Cool for 25-30 minutes.
  3. Working in batches, carefully ladle 4 cups of cooked mixture into the Vitamix container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then High. Blend for 1 minute. Repeat the process for the remaining cooked mole mixture. Season to taste.
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