Pollo en Mole Chicken Mole Sauce

In a large pot, cover chicken pieces with water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 25 minutes until cooked through. Remove chicken, reserving 4 cups of the cooking broth. Set chicken aside.

Gently toast the dried ancho, mulato, pasilla, and guajillo chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant; do not burn. Transfer to a bowl, cover with hot water, and let them rehydrate for 20 minutes until soft. Drain the chiles, reserving a little soaking liquid.

In the same dry skillet, toast the peanuts, almonds, sesame seeds, and pumpkin seeds separately until lightly golden and fragrant. Set aside. Lightly toast the corn tortilla pieces until slightly crisp. In a small pan, toast the whole cloves and black peppercorns until aromatic.

Heat 1 tablespoon of lard or oil in a skillet. Add the chopped tomatoes, tomatillos, onion, and garlic. Sauté until softened and lightly browned, about 5 minutes.

Combine the rehydrated chiles, toasted nuts, seeds, tortilla pieces, sautéed aromatics, cumin, cinnamon, cloves, and peppercorns in a blender. 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. This may require blending in batches.

Heat the remaining 2 tablespoons of lard or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Carefully pour the blended mole mixture into the pot, stirring constantly to prevent sticking. Cook, stirring frequently, for at least 20 minutes, allowing the sauce to thicken, deepen in color, and develop its rich flavor. This step is crucial for flavor development.

Add the remaining 2 cups of chicken broth and the Mexican chocolate tablet to the simmering mole sauce. Stir until the chocolate is fully melted and incorporated. Season with salt to taste and add the teaspoon of sugar if desired to balance the flavors. Continue to simmer for another 10 minutes, allowing the flavors to meld.

Gently add the cooked chicken pieces to the mole sauce, ensuring they are well coated. Simmer for an additional 5 minutes to allow the chicken to absorb the rich flavors of the mole. Serve hot, garnished with a sprinkle of sesame seeds, alongside rice and warm tortillas.