Chicken in Mole Sauce (Mole Poblano)

• 1/2 c Lard or shortening
• 1/4 c Chili powder
• 2 c Chicken Broth
• 12 Flour tortillas cut into small pieces
• 1 md Onion; chopped, (about 1/2 cup)
• 2 Cloves garlic; finely chopped
• 2 tb Rasins
• 2 tb Chopped almonds or walnuts
• 2 tb Sesame seed
• 2 tb Pumpkin seeds
• 2 tb Peanut butter
• 1 tb Sugar
• 1 tb Ground oregano
• 1 tb Cocoa
• 1 ts Anise seed
• 1/2 ts Ground cinnamon
• 1/2 ts Ground cloves
• 1/2 ts Ground nutmeg
• 1/2 ts Ground allspice
• 1/2 Ground ginger
• 1/2 ts Ground cumin OR 1 teaspoon cumin seed
• 2 c Chicken Broth; (no not a mis-print)
• 8 Chicken breasts; boned

Instructions

1. 1

   Heat lard in 12 inch skillet over medium heat until hot.

2. 2

   Cook and stir chili powder in lard until brown. (Add about 1/2 teaspoon water to prevent scorching if necessary.) Cool.

3. 3

   Stir in 2 cups of the Chicken Broth.

4. 4

   Add remaining ingredients. (Except the other 2 cups chicken broth and the chicken.) Heat to boiling; reduce heat.

5. 5

   Simmer uncovered 1 hour.

6. 6

   Cool Pour a small amount of the sauce at a time into blender container.

7. 7

   Cover and blend on high until smooth.

8. 8

   Heat 2 cups of the sauce and the remaining 2 cups of the chicken broth to boiling in a 12 inch skillet; reduce heat.

9. 9

   Arrange chicken skin sides up in single layer in the skillet.

10. 10

    Cover and simmer until done; about 1 hour.

11. 11

    Add remaining sauce; heat until hot.

12. 12

    Serves 8.