4 poblano chiles
8 ancho chiles, toasted, stemmed and seeded
4 guajillo chiles, toasted, stemmed and seeded
3 garlic cloves, chopped
4 cups low-sodium chicken broth
½ cup almonds
¼ cup peanuts
¼ cup raisins
1 Tbsp. kosher salt
1 tsp. cinnamon
2 Tbsp. sugar
2 oz. Mexican chocolate
2 cups diced tomatoes
• On a gas grill or broiler, roast the poblano chiles until the skin is blistered and slightly black in spots. Remove from the heat and wrap with plastic wrap; let sit for 10 minutes. Remove the wrap and skin the chiles, then slice them in half and remove the seeds and stem.
• Place all of the ingredients in a 2-quart saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 30 to 40 minutes.
• Remove from the heat and let the sauce cool to a safe temperature for blending. In small batches, purée the sauce until smooth.
• Return the sauce to the stove top and cook for another 5 to 10 minutes. Adjust viscosity with more broth or warm water.