The best part of mole poblano is that it is more versatile than its usual applications imply: I made enchiladas with it, and the vegetarian ones, with goat cheeses and chopped squash peppers onion mushroom were so good.
The best part of mole poblano is coming to understand the character of those dried peppers: mulato pasilla ancho: torn into pieces and fried, the unbelievable aroma of them frying, then soaking and pulverizing them, their pulp the deep dark basis of the sauce.
The best part of mole poblano is that I made it, that I made it over the course of three days, that it was an ordeal and a process, and that that ordeal, that process, yielded something so completely satisfying.
And that is the end of the mole poblano. At least, the end of the mole poblano posts--I have a lot of the actual mole left.