How to prepare mole poblano

Today I have a delicious and typical Mexican recipe for you: Mole poblano. But first a little history lesson that relates to this dish. Every May 5, the Battle of Puebla is commemorated, a historical event of 1862, which consisted of the attack and defense of Fort Loreto and Fort Guadalupe, during the French invasion of Mexico, where the Mexican Army defeated the French Army, giving the country good fame. In Puebla, the date is celebrated with a military parade in which the different infantry battalions and armed forces participate; At the end, a popular festival is held accompanied by typical dishes, music and partying. Ingredients 1 PIECE OREGANO 1 PIECE CLOVE 1 PIECE SMALL PEPPER 300 GRAMS COOKED CHICKEN 1/2 PIECE SMALL ONION 3 PIECES PASILLA CHILE 4 PIECES MULATO CHILE 4 PIECES ANCHO CHILE 1 TRANGE OF THYME 1 TABLESPOON CHICKEN CONSOME IN POWDER 1 1/2 TABLESPOONS PEANUT BUTTER 3 TABLESPOONS PURE COCOA 15 TABLESPOONS NO CALORIE SWEETENER 1 PINCH POWDERED CINNAMON 2 CLOVES GARLIC Steps Soak the chiles in boiling water until they soften. When this happens, devein them and put them in the blender along with the onion, garlic, pepper, cloves, oregano and cinnamon. Strain the sauce and in a Teflon saucepan, spray a little cooking spray, heat and pour the sauce. While the sauce is cooking, add the peanut butter, cocoa, and zero-calorie sweetener. When it thickens a little, add the consommé and let it boil. Finally add the chicken pieces and a little of the broth in which it was cooked until it is the thickness you are looking for. Celebrate your own Mexican holiday and serve this delicious mole poblano.