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Ingredients

• 7 dried ancho chiles (about 1/4 pound)
• 4 cups boiling water
• 1 cup chopped peeled tomato
• 1/4 cup sesame seeds
• 1/4 cup cashews, chopped
• 1 (6-inch) corn tortilla
• 1 (1-ounce) pumpernickel bread slice, toasted
• 1 tablespoon vegetable oil
• 1/2 cup sliced onion, separated into rings
• 1 garlic clove, minced
• 1/4 cup raisins
• 1 tablespoon chopped pitted prunes
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon aniseeds, crushed
• 1/8 teaspoon ground cloves
• 4 cups low-salt chicken broth, divided
• 1 teaspoon sugar
• 1/4 teaspoon salt

Description

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