My Favorite Mole

Name: My Favorite Mole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 cups, 6 serving(s)
Ingredients: 4 dried ancho chili peppers; 1 teaspoon fresh thyme leave; 4 cups chicken stock; 2 garlic cloves; 1/2 cinnnamon stick; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup raisins; 1/4 cup almonds; 1 tablespoon sesame seeds; 1/4 teaspoon marjoram; 1/4 teaspoon allspice; 1/4 teaspoon clove; 1 tablespoon oregano; 1/4 teaspoon cumin; 2 slices mexican chocolate

Submitted by Dixie from Kansas

"I am posting this mainly for me so I do not lose the recipe. We love this served with baked chicken, rice and pinto beans."

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Ready In:: 30mins
Ingredients:: 16
Yields:: 5 cups
Serves:: 6

ingredients

4 dried ancho chili peppers
1 teaspoon fresh thyme leave
4 cups chicken stock
2 garlic cloves
¹⁄₂ cinnnamon stick
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
¹⁄₄ cup raisins
¹⁄₄ cup almonds
1 tablespoon sesame seeds
¹⁄₄ teaspoon marjoram
¹⁄₄ teaspoon allspice
¹⁄₄ teaspoon clove
1 tablespoon oregano
¹⁄₄ teaspoon cumin
2 slices mexican chocolate

directions

Stem and seed ancho chili peppers.
in a saucepan combine chicken stock, chili peppers, garlic, thyme, cinnamon, raisins salt and pepper.
simmer for 20 minutes and let cool slightly.
In a skillet combine almonds, sesame seeds, marjoram, allspice, cloves, oregano, cumin and toast slightly.
In a blender combine the dry ingredents into the chili chicken stock mixture.
Blend until smooth and add in chocolate until well blended.