Your obedience is not the bedrock of your assurance. Given the remains of sin within us it can be profoundly difficult to give a clear measure of our own spiritual growth. In fact I have been known to argue that the better we get the worse we seem to ourselves. That is, as we grow in grace we grow in our capacity to see our own sin more deeply. Which the devil delights to use to discourage us. It is Christ’s obedience that secures for us our eternity.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Sauce	12	Servings

INGREDIENTS

100	g	Chilies Anchoes
100	g	Chilies Chipotle
100	g	Chilies Mulato
4	tb	Lard
1/4	c	Raw sesame seeds
4		Corn tortillas (6-inch diam); cut into 1/2-inch strips
1	c	Finely chopped onions
1	c	Chopped seeded tomatoes
1/2	c	Chopped fresh cilantro (coriander)
1		Bay leaf; crushed
1/2	ts	Ground cinnamon
1/2	ts	Freshly ground black pepper
1/2	ts	Salt
1/4	ts	Ground cloves
1/2	ts	Ground cumin
1/2	ts	Cayenne pepper
1/2	ts	Oregano
4	oz	Bittersweet chocolate; chopped
3 1/2	c	Chicken stock
1/2	c	Cashews; toasted and chopped

INSTRUCTIONS

Chocolate Mole, Courtesy of my wife, Sara.
Cover all the chilies and soak for 30 minutes. Reserve 1/3 cup (3 fl oz/80
ml) of the soaking water. Stem and seed the chilies
In a medium skillet, heat 1 tblspn of the lard over medium heat. Fry the
chilies for 30 seconds on each side. Remove the chilies from the skillet
and add the sesame seeds; stir until toasted lightly, about 1 minute.
Remove the sesame seeds from the skillet and set aside. Add 1 tblspn of
lard to the skillet and, when hot, add the tortilla strips; fry until soft,
about 2 minutes.
Place the chilies, sesame seeds, tortilla strips and reserved soaking water
in a blender and puree to a paste; set aside.
In a large skillet, heat the remaining 2 tblspns lard over med-high heat;
saute the onions until translucent, about 3 minutes. Add the tomatoes and
cilantro and cook for 2 minutes. Add the bay leaf, cinnamon, pepper, salt,
cloves, cumin, cayenne and oregano and cook, stirring, for 2 minutes, or
until well blended. Add the chopped chocolate and continue cooking and
stirring until the chocolate is melted, about 2 minutes. Add the chicken
stock and cashews and bring to a boil. Add the pureed chili mixture and
stir well. Lower the heat and simmer, uncovered, stirring occasionally, for
15-20 minutes, or until the mixture thickens and the flavors have blended.
Serve with grilled pork tenderloin, duck breasts, chicken or turkey.
Makes about 3 cups (24 fl oz/750 ml)
Of course, it is beneficial if you are sipping a Texas Tornado while
preparing above. (don't tell my wife I said that!)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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