Pollo en Mole Chicken Mole Sauce

In a large pot, place the chicken pieces and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and tender, about 20-25 minutes. Remove chicken, reserving the cooking liquid (broth). Set chicken aside.

Lightly toast the dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them. Transfer toasted chiles to a bowl, cover with hot water or some of the reserved chicken broth, and let them rehydrate for 20-30 minutes until soft.

While chiles rehydrate, spread tomatoes, tomatillos, onion, and garlic on a baking sheet. Roast under a broiler or in a hot skillet until softened and lightly charred. In a separate dry skillet, toast almonds, pepitas, and sesame seeds until fragrant. Separately, toast the cinnamon stick, cloves, peppercorns, cumin seeds, and oregano until aromatic.

Drain the rehydrated chiles, reserving the soaking liquid. In a blender, combine the softened chiles, roasted tomatoes, tomatillos, onion, garlic, toasted almonds, pepitas, sesame seeds, toasted spices, and Mexican chocolate. Add 2 cups of the reserved chicken broth. Blend until very smooth, adding more broth or chile soaking liquid if needed to achieve a thick, pourable consistency.

Heat lard or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Carefully pour the blended mole mixture into the hot oil. It will splatter. Bring to a simmer, then reduce heat to low and cook, stirring frequently, for at least 20-25 minutes. The sauce will thicken and darken, and the flavors will deepen. Season with salt and sugar to taste.

Add the cooked chicken pieces to the simmering mole sauce. Gently stir to coat the chicken completely. Continue to simmer for another 5-10 minutes to allow the flavors to meld and the chicken to heat through. Serve hot, garnished with extra sesame seeds if desired, alongside rice and warm tortillas.