Mole Poblano Classico -- Classic Mexican Poblano Sauce - cooking recipe

Ingredients

4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 medium tomatoes (peeled, seeded and chopped)
1 tablespoon sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon coriander seed
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate (or more to taste)
1 tablespoon sesame seeds, for garnish

Preparation

Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
Melt the shortening in a skillet and saute the puree for 10 minutes, stirring frequently to prevent sticking.
Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
Sprinkle remaining sesame seeds as a garnish.