Mole Poblano (Chicken in Mole Sauce)

1/4 cup chili powder
1/2 cup shortening
4 cups chicken broth powder
12  flour tortillas, cut into small pieces
1/2 cup tomato sauce
1  medium onion, chopped (about 1/2 cup)
2  cloves garlic, finely chopped
2 tablespoons raisins
2 tablespoons chopped almonds or 2 tablespoons chopped walnuts
2 tablespoons sesame seeds
2 tablespoons hulled {pumpkin seeds}
2 tablespoons peanut butter
1 tablespoon sugar
1 tablespoon ground oregano
1 tablespoon cocoa
1 teaspoon anise seed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
8  chicken breasts, boned
Heat shortening in 12-inch skillet over medium heat until hot. Cook and stir chili powder into shortening until brown. (Add about ½ teaspoon water to prevent scorching if necessary.) Cool. Stir in 2 cups of chicken broth. Add remaining ingredients except 2 cups of broth and the chicken. Heat to boiling; reduce heat. Simmer uncovered for 1 hour. Cool.

Pour a small amount of sauce at a time into blender container. Cover and blend on high speed until smooth. Heat 2 cups of the sauce and the remaining broth to boiling in 12-inch skillet; reduce heat. Arrange chicken skin side up in single layer in skillet. Cover and simmer until done, about 1 hour. Add remaining sauce; heat until hot.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 2 hr

Servings: 8

Recipe By: Jose Leopoldo Romero

From:  Betty Crocker's Mexican Cookbook
Used with permission of Random House