Pollo en Mole Chicken Mole Sauce

In a large pot, combine chicken pieces, 1/2 chopped onion, 2 smashed garlic cloves, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through. Remove chicken, reserving the broth. Set chicken aside to cool slightly, then shred or keep whole.

Stem and seed the ancho, mulato, and pasilla chiles. Heat a dry skillet over medium heat and lightly toast the chiles for 30 seconds per side until fragrant. Be careful not to burn them. Place toasted chiles in a bowl and cover with hot water or some of the reserved chicken broth. Let them rehydrate for 20-30 minutes until soft.

In the same dry skillet, toast cumin seeds, coriander seeds, anise seeds, whole cloves, and cinnamon stick until fragrant, about 1-2 minutes. Remove and set aside. Add 1 tablespoon of oil to the skillet. Fry the 1/2 roughly chopped onion, 3 peeled garlic cloves, almonds, pumpkin seeds, and 2 tablespoons of sesame seeds until lightly golden and fragrant. Add the bread or tortilla slices and fry until crisp. Remove all ingredients and set aside.

Drain the rehydrated chiles, reserving the soaking liquid. In a blender, combine the rehydrated chiles, toasted spices, fried aromatics, nuts, seeds, bread, roasted tomato, and Mexican chocolate. Add about 1 cup of the reserved chicken broth or chile soaking liquid. Blend until a very smooth paste forms, adding more liquid as needed to achieve a thick, pourable consistency. Strain the mole paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid, discarding any solids. This step is crucial for a smooth mole.

Heat the remaining 1 tablespoon of vegetable oil or lard in a large pot or Dutch oven over medium heat. Carefully pour the strained mole paste into the hot oil. It will sizzle vigorously. Stir constantly for 5-7 minutes, allowing the mole to fry and deepen in color. This step is essential for developing the flavor. Gradually stir in 3-4 cups of the reserved chicken broth, a little at a time, until the sauce reaches your desired consistency. Bring to a gentle simmer, reduce heat to low, and cook for at least 20-30 minutes, stirring occasionally, allowing the flavors to meld. Season with salt to taste.

Add the cooked chicken pieces to the simmering mole sauce. Ensure the chicken is fully coated and heated through. Continue to simmer for another 5-10 minutes to allow the chicken to absorb the rich flavors of the mole. Adjust seasoning if necessary.

Serve the Pollo en Mole hot, garnished with a sprinkle of toasted sesame seeds. It pairs wonderfully with Mexican red rice and warm corn tortillas for scooping up the delicious sauce. Enjoy this authentic Mexican culinary masterpiece!