Arrange chiles on a large baking sheet and bake in a 350 degree oven until chiles smell toasted (about 10 minutes). Discared stems and seeds; grind chiles to a powder in a blender (or substitute 1/4 cup ground chile powder for roasted, ground chiles.) To blender, add almonds, banana, cinammon, garlic, tortillas, sesame seeds, pine nuts and 1 cup of the chicken broth. Whirl until pureed. (Sauce will be grainy.) Pour into a pan; add butter or margarine, chocolate, and remaining chicken broth. Heat to a simmer, stirring. Season to taste with salt if necessary. NOTES : Side Note: "mole" refers to a whole category of sauces; mole polblano always includes its signature ingredient: chocolate. A green mole, made with tomatillos, is also declicious with chicken. Recipe by: Sunset Mexican Cookbook Posted to bbq-digest by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (1068g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 904 (88%)|
|Amt Per Serving||% DV|
|Total Fat 100.4g||134 %|
|Saturated Fat 51.5g||257 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 183mg||56 %|
|Sodium 4212.1mg||145 %|
|Potassium 622.2mg||16 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 23.8g|
|Protein 14.2g||20 %|
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Calories per serving: 1033
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