Pollo en Mole Chicken Mole Sauce

Place chicken pieces in a large pot with 4 cups of chicken broth or water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Remove chicken from broth and set aside. Reserve the cooking broth.

Heat a dry comal or skillet over medium heat. Lightly toast the dried chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Remove and immediately soak them in hot water for 15-20 minutes until softened. In the same dry skillet, toast almonds, pepitas, and sesame seeds separately until fragrant. Set aside. Toast whole cloves, cinnamon, and peppercorns for about 30 seconds. Set aside.

In a separate skillet, heat 1 tablespoon of lard or oil. Saute chopped tomatoes, garlic, and onion until softened and slightly caramelized, about 5-7 minutes. Add raisins and the fried tortilla or bread piece, cooking for another minute. Remove from heat.

Drain the softened chiles, reserving a little soaking liquid. In a blender, combine the softened chiles, toasted nuts and seeds, toasted whole spices, sauteed aromatics, oregano, and ground cumin. Add about 1 cup of the reserved chicken broth. Blend until very smooth, adding more broth as needed to achieve a thick, pourable consistency. Strain the mixture through a fine-mesh sieve if desired for an extra smooth sauce, pushing all solids through.

Heat the remaining 1 tablespoon of lard or oil in a large pot or Dutch oven over medium heat. Carefully pour the blended mole mixture into the hot oil. It will splatter. Cook, stirring constantly, for at least 15-20 minutes, allowing the sauce to deepen in color and flavor and for the raw taste to cook out. This step is crucial for good mole.

Gradually stir in the remaining reserved chicken broth, about 1/2 cup at a time, until the sauce reaches your desired consistency. It should be thick enough to coat the back of a spoon. Add the chocolate and stir until it is completely melted and incorporated. Season with salt to taste and add sugar if desired to balance the flavors. Simmer for another 5-10 minutes.

Add the cooked chicken pieces to the simmering mole sauce, ensuring they are fully coated. Simmer for another 5 minutes to allow the flavors to meld and the chicken to heat through. Serve hot, garnished with a sprinkle of sesame seeds and fresh cilantro, alongside Mexican rice and warm tortillas.