Mole Poblano
Mole is an extremely tasty sauce, served mainly with chicken or turkey.

makes about 5 cups

For the spicy mixture:
1 white onion
7 cloves of garlic
2 tomatoes
5 oz pork lard
1/2 banana, cut into 1/4-inch slices
1/2 cup each of sesame seeds, almonds and peanunts
1/2 cup raisin
1/4 cup pitted prunes
1/4 teaspoon each of coriander seeds and anise,
1/2 cinnamon stick
1/4 croissant (1 day old)
1/2 tortilla
1 1/2 cups light poultry stock salt

For the chile mixture:
7 mulatto chiles
4 ancho chiles
1 1/2 pasilla chiles
1/4 chipotle chile
1/2 white onion
2 cloves of garlic
salt
2 oz Mexican chocolate (spiced with cinnamon)
2 tablespoons sugar
1 2/3 cups poultry stock

Halve the onions. Cut one half roughly into dice and dry-fry in a heavy frying pan. Cut the other half into slices. Dry-fry the cloves of garlic and remove the skins. Blanch the tomatoes, skin, quarter and fry. Now wash and soak the chiles.
Meanwhile, melt a little lard in a large saucepan. First fry the garlic and remove it, then fry the diced onion with the tomato quarters. Remove them and fry the banana slices with the seeds, nuts, dried fruit and spices. Cut up the croissant and tortilla into small pieces and purée with all the sauthéed ingredients and the stock in several batches in a food processor.
Brown the onion slices in the remainder of the lard, add to the pruée, season with salt, and simmer over a low heat for 1 hour, stirring occasionally.
To make the chile mixture, drain the chiles, reserving the water for use later. Slice them lengthwise and remove the seeds. In a food processor, purée the chiles with the onion, garlic and a little of the water used for soaking the chiles. Strain, and salt to taste. At 10-minute intervals, stir the mixture into the simmering spicy mixture. Finally add the chocolate and sugar, and stirr until melted. As soon as the mixture comes back to a boil, add the stock. Cover the soucepan and simmer the mole for 2-3 hours.