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Ingredients

• 8 dried ancho chiles, stemmed and seeded
• 2 poblano chiles, roasted, seeded and peeled

• About 1/3 cup/80 ml chicken broth
• Salt

• 1/4 cup/60 ml canola oil or lard, plus more for simmering
• 1/4 cup/60 ml whole almonds
• 1/4 cup/60 ml hazelnuts
• 1/4 cup/60 ml pecans
• 1/4 cup/60 ml sesame seeds
• 1/4 cup/60 ml raisins
• 1/2 teaspoon/2 ml anise seeds
• 1/2 teaspoon/2 ml cumin seeds
• 1/2 teaspoon/2 ml black peppercorns
• 3 whole cloves

• 1 cinnamon stick
• 6 cloves garlic, peeled
• 1 onion, sliced
• 1 plantain, cut into chunks
• 2 corn tortillas, toasted and torn apart
• About 3 2/3 cup/910 ml chicken broth
• 1/4 cup/60 ml roughly chopped Mexican chocolate, such as Ibarra
• 1 tablespoon/15 ml sugar
• Salt and freshly ground black pepper
• Roasted, grilled or poached chicken, for serving

Description

Cooking Channel Serves Up This Estella's Mole Poblano Chicken Recipe Recipe From Chuck Hughes Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel