Pumpkin Mole

 I'd like to combine this recipe with one or both of the other mole recipes that I have to create on grand mole recipe.

8 puya chiles

4 mulato chiles

1 cup boiling water

¼ pound toasted pumpkin seeds

7 prunes

2 large tomatoes

1 bar of Mexican chocolate (abulita or Ibarra brand) 200g

1 bolillo or ¼ French baguette, stale

2 tortillas, stale

3 cups cooked pumpkin puree

½ Tbsp cinnamon

cumin

1/8 Tbsp cloves

½ piloncillo

1 ½ cup chicken stock

1 Tbsp salt

½ onion

3 garlic cloves

Hydrate chiles in boiling water for ½ hour.  Blend all ingredients except onion and garlic in a blender.

Add 3 Tbsp oil to a large saucepan with chopped onion and garlic.  Cook for 4 minutes or until onion browns a little.  Add the blended mixture and cook over medium-low head for 1 hour covered, but stirring constantly to avoid burning or sticking.

Place in over for 1 ½ hours at 350.  Add ½ cup hot chicken stock every half hour and stir.  Salt according to taste