Mole Poblano

Preparing the Chiles

Remove the stems and seeds from the dried chiles.

Heat a large skillet over medium heat and toast the chiles for about 1-2 minutes until they become fragrant. Be careful not to burn them.

Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they become soft. Drain and set aside.

Preparing the Sauce

In the same skillet, toast the raisins, almonds, sesame seeds, peanuts, pumpkin seeds, cinnamon stick, cloves, black peppercorns, and anise seeds until fragrant.

Remove from the skillet and set aside.

In the skillet, heat the lard or vegetable oil over medium heat.

Add the torn tortilla and stale bread, and fry until golden brown.

Add the chopped onion, minced garlic, and chopped tomatoes. Cook until the vegetables are soft.

Add the soaked chiles, toasted spices, fried plantain, and the cooked vegetable mixture to a blender. Blend until smooth, adding chicken broth as needed to reach a smooth consistency.

Cooking the Sauce

Pour the blended sauce back into the skillet and bring to a simmer over medium heat.

Stir in the chopped Mexican chocolate and cook until melted and well combined.

Add more chicken broth if the sauce is too thick. Season with salt to taste.

Simmer the sauce for about 30 minutes, stirring occasionally.

Preparing the Chicken

In a large pot, combine the chicken, chicken broth, quartered onion, garlic, bay leaf, and salt.

Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 20-25 minutes.

Remove the chicken from the broth and set aside.

Serving

Place the cooked chicken on a serving platter and pour the mole sauce over the top.

Garnish with additional sesame seeds if desired.