Cook's Note: If you cannot find Mexican chocolate, replace with dark chocolate
For the chile paste: Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain
and pour into a blender
with the roasted poblanos and chicken broth. Pulse
until pureed. Season with salt and set aside.
For the mole: Heat the canola oil
in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins
to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions
to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry
and add to the food processor
with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste.
In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile
paste, chocolate, sugar
and remaining 2 2/3 cup/660 ml chicken broth
. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.