Recipe for Chicken in Mole Sauce (Mole Poblano) 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/2 cup Lard or shortening
1/4 cup Chili powder
2 cup Chicken Broth
12 x Flour tortillas cut into small pieces
1 med Onion, chopped, (about 1/2 cup)
2 x Cloves garlic, finely chopped
2 tbl Rasins
2 tbl Chopped almonds or walnuts
2 tbl Sesame seed
2 tbl Pumpkin seeds
2 tbl Peanut butter
1 tbl Sugar
1 tbl Ground oregano
1 tbl Cocoa
1 tsp Anise seed
1/2 tsp Ground cinnamon
1/2 tsp Ground cloves
1/2 tsp Ground nutmeg
1/2 tsp Ground allspice
1/2 x Ground ginger
1/2 tsp Ground cumin OR 1 teaspoon cumin seed
2 cup Chicken Broth, (no not a mis-print)
Instructions:
Instructions: Heat lard in 12 inch skillet over medium heat until hot. Cook and stir chili powder in lard until brown. (Add about 1/2 teaspoon water to prevent scorching if necessary.) Cool.

Stir in 2 cups of the Chicken Broth. Add remaining ingredients. (Except the other 2 cups chicken broth and the chicken.) Heat to boiling; reduce heat.

Simmer uncovered 1 hour. Cool

Pour a small amount of the sauce at a time into blender container. Cover and blend on high until smooth.

Heat 2 cups of the sauce and the remaining 2 cups of the chicken broth to boiling in a 12 inch skillet; reduce heat.

Arrange chicken skin sides up in single layer in the skillet. Cover and simmer until done; about 1 hour.

Add remaining sauce; heat until hot.

Serves 8.

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