Recipe: Classic Mole Poblano Sauce

I wish I could give you a testimony on this...but I've never tried it. The cookbook is very good..so perhaps this will be a good one... Good Luck..and you might try posting this request on the Ethnic Board...I'll bet you'll have success over there!

CLASSIC MOLE POBLANO SAUCE
Makes 6 servings (2 cups)
From The Whole Chili Pepper a collection by Jim Vorheis

4 Dried Pasilla chiles, stems and seeds removed
4 Dried red New Mexican chiles, stems and seeds removed
1 md Onion, chopped
2 Cloves garlic, chopped
2 md Tomatoes, peeled and seeds removed, chopped
2 tb Sesame seeds
1/2 c Almonds
1/2 Corn tortilla, torn into pieces
1/4 c Raisins
1/4 ts Ground cloves
1/4 ts Ground cinnamon
1/4 ts Ground coriander
3 tb Shortening or vegetable oil
1 c Chicken broth
1 oz Bitter chocolate (or more to taste)

Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.
Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick.
Remaining sesame seeds are used for garnish.
Sauce is excellent with poultry.