Pumpkin mole
by Ben and his mom
Makes about 4 lts (4.22 quart)

The ingredients:

• 2 lts (about 2 quarts) chicken broth, more if necessary
• canola or olive oil as necessary
• 250 gr (9 oz) mulato chile peppers
• 100 gr (3.5 oz) sesame seeds
• 100 gr (3.5 oz) peanuts
• 100 gr (3.5 oz) raisins
• 2 bars Mexican chocolate
• 1 large plantain
• 3 garlic cloves
• 1/2 large onion
• 2 cups pumpkin puree
• 1/2 tsp cardamom
• 4 cloves
• 1/2 tsp ground nutmeg
• 1 large cinnamon stick
• salt to taste

The how-to:

1. Cut and de-seed mulato peppers. Save the seeds. In a large frying pan add about 4 TBSP of oil and heat up over medium high heat.
2. Fry mulato peppers and set apart.
3. Fry sesame seeds, mulato pepper seeds, peanuts and raisins.
4. In batches blend the ingredients above with chicken broth. Pour in a large clay or regular pot.
5. Peel and cut plantain in medallions. Fry with the garlic and onion and blend with some more chicken broth. Pour in the pot.
6. Add chocolate and pumpkin puree. Stir constantly. When the mole starts to boil reduce heat to low.
7. Using a mortar and pestle grind the cardamom and cloves. Mix with thee ground nutmeg and add it to the mole along with the cinnamon stick.
8. Adjust seasoning and simmer for about 20 minutes stirring constantly. Mom’s tip: After it has simmered for a while evenly you’ll see oil start to come to the top of the mole. That’s when you know it’s ready.
9. Use for enchiladas, romeritos, pollo (chicken) con mole, pork or just as a sauce for other dishes. Ben’s tip: If you make enchiladas with this mole add just a little bit of freshly ground nutmeg on top for a great flavor.

¡Buen provecho!