Try this Chicken in Mole Sauce (Mole Poblano) recipe, or contribute your own.
Heat lard in 12 inch skillet over medium heat until hot. Cook and stir chili powder in lard until brown. (Add about 1/2 teaspoon water to prevent scorching if necessary.) Cool. Stir in 2 cups of the Chicken Broth. Add remaining ingredients. (Except the other 2 cups chicken broth and the chicken.) Heat to boiling; reduce heat. Simmer uncovered 1 hour. Cool Pour a small amount of the sauce at a time into blender container. Cover and blend on high until smooth. Heat 2 cups of the sauce and the remaining 2 cups of the chicken broth to boiling in a 12 inch skillet; reduce heat. Arrange chicken skin sides up in single layer in the skillet. Cover and simmer until done; about 1 hour. Add remaining sauce; heat until hot. Serves 8. Posted to bbq-digest by Alex Baker
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