My Favorite Mole

I am posting this mainly for me so I do not lose the recipe. We love this served with baked chicken, rice and pinto beans.

• Ready In: 30 mins
• Serves: 6
• Yields: 5 cups

Ingredients

• 4  dried ancho chili peppers
• 1  teaspoon fresh thyme leave
• 4  cups  chicken stock
• 2  garlic cloves
• 1⁄2  cinnnamon  stick
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup raisins
• 1⁄4 cup  almonds
• 1  tablespoon sesame seeds
• 1⁄4 teaspoon marjoram
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon clove
• 1  tablespoon oregano
• 1⁄4 teaspoon cumin
• 2  slices  mexican chocolate

Directions

1. Stem and seed ancho chili peppers.
2. in a saucepan combine chicken stock, chili peppers, garlic, thyme, cinnamon, raisins salt and pepper.
3. simmer for 20 minutes and let cool slightly.
4. In a skillet combine almonds, sesame seeds, marjoram, allspice, cloves, oregano, cumin and toast slightly.
5. In a blender combine the dry ingredents into the chili chicken stock mixture.
6. Blend until smooth and add in chocolate until well blended.