Mole Poblano (For Poultry, Pork or Beef)    No. 3059

     4           Chiles Mulatos           1/2 Cup       Peanuts, Roasted &
     4           Chiles Anchos                          Shelled
     4           Chiles Guajillos           1 Slice     Bread, Toasted
     4           Chiles Pasillas            2           Corn Tortillas
     1 Dozen     Whole Tomatoes             1 Tablet    Abuelita Chocolate
     1 LARGE     Onion, Quartered         1/8 Cup       Sesame Seeds
     4 Cloves    Garlic                       -         Lard (For Frying)
   1/2 Cup       Almonds, Shelled
     1           Plantian

Devein and seed the chiles.
Cut the plantain into  1/4 " thick slices.
Heat a wide skillet (or wok).
Add  1/4 " of oil to the hot pan.
Fry all the ingredients, in batches, placing them all in a common bowl and
mixing them after they are cooked.
Puree the mixture in a blender, adding chicken stock as needed to adjust the
consistency to a fairly thick, smooth sauce just thin enough to blend.
Cook over a very low flame (or in a slow cooker) until the sauce becomes a
dark, reddish brown (about 2 hours).
Serve over chicken (chicken mole), turkey (turkey mole), pork or sirloin tips,
accompanied by Mexican rice and corn tortillas (or Mexican rolls).