Mole Poblano

Ingredients

• 0.3 cup almonds sliced
• 2  ancho chiles seeded
• 2  mulato chiles seeded
• 2 6-inch corn tortillas ()
• 2 ounces chocolate dark chopped
• 14 ounce less-sodium chicken broth fat-free canned
• 4  garlic cloves chopped
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 0.5 cup onion chopped
• 1  pasilla chile seeded
• 1  plantains black soft cut into 1/4-inch slices
• 2  plum tomatoes 
• 0.8 teaspoon salt 
• 1 tablespoon cocoa unsweetened
• 1.3 cups water divided

Equipment

• bowl
• frying pan
• blender

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add ancho, mulato, and pasilla chiles; cook 1 minute on each side.
3. Place chiles in a medium bowl; cover with hot water.
4. Let stand at room temperature 30 minutes; drain.
5. While chiles soak in hot water, place tomatoes in pan, and cook 6 minutes, browning on all sides.
6. Remove from pan.
7. Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned.
8. Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.
9. Heat pan over medium-high heat. Coat the pan with cooking spray.
10. Add chopped onion, and saut for 3 minutes.
11. Add plantain, and saut for 3 minutes or until browned.
12. Add almonds and garlic; saut for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; saut 15 seconds.
13. Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.
14. Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally.
15. Remove from heat. Stir in lime juice and salt.
16. Wine note: The complex flavors of moles are a big challenge when it comes to wine. One style I like is fruity but dry rieslings. These have crisp acidity to counterbalance a mole's intense flavor, plus a touch of fruitiness that plays perfectly off the chiles. A great example: Chateau Ste. Michelle Riesling Cold Creek Vineyard 2003 from Washington's Columbia Valley ($17). -Karen MacNeil