Mexican Mole Poblano [0000394]

Ingredients:

2 dried ancho chilies, stemmed and seeded
2 dried guajillo chilies, stemmed and seeded
1/2 cup unsweetened cocoa powder
1/4 cup almonds
1/4 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups chicken broth
Salt to taste

Steps:

Toast dried ancho and guajillo chilies in a dry skillet over medium heat until fragrant.
Soak the toasted chilies in hot water for about 20 minutes until softened.
In a blender, combine the soaked chilies, cocoa powder, almonds, raisins, cinnamon, cloves, and chicken broth.
Blend until you get a smooth sauce.
Pour the sauce into a pot and simmer over low heat, stirring occasionally, until it thickens.
Season with salt to taste.
Serve the gluten-free Mexican Mole Poblano over your favorite protein or vegetables for a flavorful and authentic dish.