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You can use 2 or 3 tomatillos depending on the size you find. If they are on the small side use 3, if larger use 2.
If making your own broth, do that first and set aside to cool. Roast tomatillos in broiler until blistered and slightly blackened, about 5 min. Set aside to cool.
In small bowl, mix Savory Spice Shop’s Mexican Mole seasoning, 1/4 cup warm water and 1/4 cup chicken stock into a smooth paste. In food processor or blender, pulse mole paste, raisins and tomatillos until thoroughly blended. Set aside.
Next, heat olive oil in a pot over medium high heat. Add chicken and brown on both sides but do not cook through. Remove and set aside. In same pot, over a medium heat, sauté mole paste stirring for no more than 1 to 2 min. Add chicken and rest of chicken stock and stir thoroughly. Bring to a boil, reduce to a simmer, cover and cook for 12 min. stirring occasionally. Remove cover and simmer for 15 min.
Serve over rice and warmed tortillas. Start the rice about 3 to 4 min. before removing the cover on mole and it should be ready at the same time. It takes 45 min. to prepare this meal from start to finish.