Mole Sauce

2          tablespoons extra virgin olive oil

1          medium onion, chopped

3          garlic cloves, chopped

2          tablespoons chili powder

¼         teaspoon ground cinnamon

¼         teaspoon ground cumin

¼         teaspoon ground coriander

1          teaspoon kosher salt

1          corn tortilla, cut into small pieces

¼         cup toasted almonds

2          tablespoons natural peanut butter

2          cans (4 to 5 ounce) chopped green chilies

1          can (28 ounce) diced tomatoes, liquid drained

1½       cups chicken broth, reduced sodium

¼         cup raisins

2          tablespoons cocoa powder

1          teaspoon granulated sugar

Nutritional information per serving (2 tablespoons):
Calories 36 (48% from fat) • carb. 4g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 180mg • calc. 17mg • fiber 1g

1.   Put the olive oil in a medium saucepan and set over medium heat. Add the onion and sauté until soft and translucent, about 5 to 8 minutes. Reduce heat to low and add the garlic. Stir until coated with oil and fragrant. Add the spices and salt. Cook until spices are well distributed and the onion and garlic are coated, about 1 minute. First stir in the tortilla, almonds and peanut butter, and then add the remaining ingredients and stir to combine. Cover and bring to a boil over medium heat. Reduce heat and let simmer for about 45 minutes, loosely covered and stirring occasionally.

2.   Once sauce has simmered, use the blending shaft to blend until puréed. If using a larger saucepan, tilt the pan to one side away from you to ensure that the protective guard of the blending shaft is fully submerged to prevent splatter. If sauce is too thick, thin out with a bit more broth.

3.   Taste and adjust seasonings as desired.