Title: Chicken Mole
Categories: Mexican
Yield: 6 Servings

16 1/2	lb	Chicken; cut into serving
		; pieces
2	qt	Chicken stock
3		Corn tortillas
3	tb	Raisins
2	oz	Unsweetened chocolate
1/4	c	Almonds; slivered
1/2		Onion; quartered
1	md	Green pepper; roughly chopped
1	lg	Tomato; quartered
2		Garlic cloves; peeled
2	tb	Caribe chile; crushed
2	tb	Cinnamon; ground
		Steamed rice

Arrange chicken in a large pot. Add stock and cook until tender but not falling apart, 1 to 1 1/2 hours. Lift chicken out of stock and cool slightly. Reserve stock. Process tortillas, raisins, chocolate, almonds, onion, bell pepper, tomato and garlic in food processor or blender until finely ground. Add enough stock to make a thick gravy- like sauce. Add crushed chile and cinnamon. Pour sauce into large pot. Add chicken pieces and simmer 30 minutes. If moisture becomes too dry, add more stock. Serve hot with rice.

Posted to MM-Recipes Digest V4 #10

Recipe by: Wilma Klauzuba-sister

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