Mole Poblano December 7, 2016 by Jill Foucre Leave a Comment Mole Poblano 2016-12-07 19:56:43 Print Ingredients 1 pound (454 grams) pork or beef lard 8 garlic cloves, peeled 30 grams white onion, chopped 175 grams sesame seeds 65 grams almonds, slivered 80 grams peanuts, unsalted 1 dried chipotle chili, stemmed 6 dried mulato chilies, stemmed 3 dried ancho chilies, stemmed 3 dried pasilla chilies, stemmed 185 grams dark raisins 90 grams circular disk of Abuelitas dark chocolate 1 tomato, whole (285 grams) 9 ½ cups (2.25 liters) chicken stock ½ teaspoon cumin ½ teaspoon allspice ½ teaspoon cinnamon ¼ teaspoon avocado leaf, dried Instructions 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. Simmer over medium heat for 1 ½ to 2 hours stirring occasionally. Cool for 25-30 minutes. 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. By Vitamix Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/