Heat a dry comal or skillet over medium-low heat. Toast the ancho, pasilla, and mulato chiles (2 whole) for 2-3 minutes per side, pressing down to ensure even toasting. Be careful not to burn them.

Chiles should be fragrant and slightly pliable, with a color change but no blackening. • A rich, smoky aroma will fill the kitchen.

Place the toasted chiles in a bowl and cover with hot water. Let them soak for 30 minutes, or until softened.

Chiles should be fully submerged and rehydrated.

In a large pot or Dutch oven, heat the lard (2 tbsp) over medium heat.

Lard should be melted and shimmering.

Add the chopped onion (1 whole) and garlic (4 cloves) to the pot and sauté until softened and translucent, about 5-7 minutes.

Onion and garlic should be softened and fragrant, without browning.

Add the almonds (½ cups), peanuts (½ cups), raisins (¼ cups), sesame seeds (2 tbsp), chopped tortillas, cinnamon stick (1 whole), cloves (½ tsp), black peppercorns (½ tsp), and anise seed (¼ tsp) to the pot. Cook for 2-3 minutes, stirring constantly, until fragrant.

Nuts and spices should be lightly toasted and aromatic.

Drain the soaked chiles, reserving the soaking liquid. Place the chiles in a blender with some of the reserved soaking liquid and blend until smooth. Add more liquid as needed to achieve a smooth paste.

Chile paste should be smooth and free of any large pieces.

Pour the chile paste into the pot with the onion (1 whole), garlic (4 cloves), nuts, and spices. Cook for 5-7 minutes, stirring constantly, until the paste darkens and thickens.

The paste should be a deep, rich color and have a thick consistency.

Stir in the chicken broth (4 cups), Mexican chocolate (4 oz), salt (1 tsp), and sugar (1 tsp) (if using). Bring to a simmer, then reduce heat to low and cook for 1-2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded.

The sauce should be thick enough to coat the back of a spoon. • The aroma will become increasingly complex and inviting.

Taste and adjust seasoning as needed. Add more salt (1 tsp) or sugar (1 tsp) to balance the flavors.

Serve the Mole Poblano over chicken, turkey, or enchiladas. Garnish with sesame seeds (2 tbsp).