Mole Poblano

I did a lot of research trying to find an authentic and somewhat simple recipe for this. My husband and I love the version from Mexico Lindo and he says that this one is better. I don't about that for sure but I will say it's so good! I put this together from about 6 recipe videos I found and it does taste very much like the one I've had in resturaunts!
Incase u haven't had Mole Poblano it's sweet, smokey and spicy. In my opinion it's not something u wanna do for just a weeknight dinner. It makes a whole lot. I would do it for family gatherings or sunday dinners or also if u want to freeze left over.
Okay so here it goes

You'll need

chicken
poblano peppers 2 or 3
bag of pasillas (dried chile peppers) also called anchos
u can also use guajillo's along with those or mix and match some but the pasillas are a must!
small can of chipotle peppers
Chicken Stock (because the water u use to boil the chicken in will not be enough)
onion 1 large
garlic 3 or 4 cloves or 2 tbsp crushed or minced
tomatoes I used 3 large or u can use 5 or 6 romas
almonds small bag
raisins about a cup
plantains I used 2
peanut butter or peanuts
semi sweet or bittersweet chocolate
anise seeds or ground or extract (I used the extract)just a drop!
cinnamon
corriander
sesame seeds


so first u take the stems off of the dried peppers and dump the seeds
some u might have to break them apart they are very dry
so u can either boil them or pour boiling water on them
enough to where they are soft and tender
also with the poblanos roast them in a pan with oil just the outsides and then put them in a bowl and cover with tin foil or plastic wrap for a while and let them get tender

in the mean time roast the tomatoes and whole peeled garlic
and cook the onions in a little oil and then blend the two with the cumin, corriander, salt and cinnamon

then when the peppers are all tender do the same take off the stems and seeds from the poblanos and blend with two chipotle peppers from the can and chicken stock from when u boiled the chicken and also from the store bought box u'll need all of it

heat a pan with a little bit of oil roast seperately
the almonds and add to blender
the plantains
the raisins
the sesame seeds (these do not need oil do this in a dry pan)
and if the peanuts are whole roast these also

then blend together in blender or food processor
add in peanut butter if u didn't have whole ones

basically just blend all ingredients
after roasted

then add oil to bottom of a stock pot and when heated add in all of puree'd mixture
u made need to add salt and u can add in cooked chicken at this point

then add in the chocolate
I used the abuela's box of hot chocolate it comes with round chocolate chunks
I just grated a whole round chunk and added that in last

at this point it may taste very strong but trust me, after it simmers it gets better and better

should simmer on low for 2 hours

this is really good served with rice and beans and tortillas

so if anyone actually attempts this let me know what u think

and to Sally since u live near me I have some left over that I froze if u would like to try it before u make it.

If u like mexican food u'll love this recipe!