Name: Classic Mole Poblano Sauce
Ingredients: 2 c Cups; 4 Dried Pasilla chiles, stems and seeds removed; 4 Dried red New Mexican chiles, stems and seeds removed; 1 md Onion, chopped; 2 Cloves garlic, chopped; 2 md Tomatoes, peeled and seeds removed, chopped; 2 tb Sesame seeds; 1/2 c Almonds; 1/2 Corn tortilla, torn into pieces; 1/4 c Raisins; 1/4 ts Ground cloves; 1/4 ts Ground cinnamon; 1/4 ts Ground coriander; 3 tb Shortening or vegetable oil; 1 c Chicken broth; 1 oz Bitter chocolate (or more to taste)

I reviewed some of the church growth material coming from our denominational headquarters. One publication said that, in order to get our churches growing again, we should “open the front doors and close the back doors”… What we actually need to do is to close the front door and open the back door! If we really want to see our churches grow, we need to make it harder to join and we need to be better about excluding people. We need to be able to show that there is a distinction between the church and the world – that it means something to be a Christian. If someone who claims to be a Christian refuses to live as a Christian should live, we need to follow what Paul said and, for the glory of God and for that person’s own good, we need to exclude him or her form membership in the church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats	Mexican	Sauces, Mexican, Spices	6	Servings

INGREDIENTS

2	c	Cups
4		Dried Pasilla chiles, stems and seeds removed
4		Dried red New Mexican chiles, stems and seeds removed
1	md	Onion, chopped
2		Cloves garlic, chopped
2	md	Tomatoes, peeled and seeds removed, chopped
2	tb	Sesame seeds
1/2	c	Almonds
1/2		Corn tortilla, torn into pieces
1/4	c	Raisins
1/4	ts	Ground cloves
1/4	ts	Ground cinnamon
1/4	ts	Ground coriander
3	tb	Shortening or vegetable oil
1	c	Chicken broth
1	oz	Bitter chocolate (or more to taste)

INSTRUCTIONS

Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame
seeds, almonds, tortilla, raisins, cloves, cinnamon,
and coriander. Puree small amounts of mixture in a
blender until smooth.
Melt shortening in a skillet and saute the puree for
10 minutes, stirring frequently.  Add chicken broth
and chocolate and cook over very low heat for 45
minutes.  The sauce should be very thick. Remaining
sesame seeds are used for garnish.
Sauce is excellent with poultry.
The Whole Chili Pepper From the collection of Jim
Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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