Homemade Mole Sauce

Place tomatillos, tomato, garlic, and onion on a baking sheet. Move to the oven to broil until everything starts to brown. Remove from oven and let cool slightly at room temperature. Then blend in a food processor or blender until smooth. Run through a sieve twice and place in sauce pan.

Add toasted pecans, chicken stock, cocoa, cinnamon stick, and Ancho chiles to the saucepan. Bring to a gentle simmer for approx. 30 minutes - add additional splashes of chicken broth, as needed, if sauce seems dry.

In a separate fry pan, add a little oil and bring it to a medium-high heat to fry 6 plantain slices on both sides. Now mash the cooked plantains and add to sauce along with the brown sugar, allspice, ground cloves, oregano, and black pepper.

Continue simmering sauce over medium heat and remove Ancho chiles & cinnamon stick after they have been in the sauce a total of 1 hour.

Next, add beef broth and braised pork belly broth and continue to simmer until reduced to the desired consistency - the sauce should be able to coat the back of a spoon.

Return the sauce to the blender one more time and blend on high for 1 minute, run through a sieve again, and return to pot to keep warm. Serve when ready.