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 25-30 minutes until chicken is cooked through and tender. Remove chicken and set aside, reserving the cooking liquid.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Briefly toast the dried ancho, mulato, and pasilla chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Remove chiles and place them in a bowl, cover with hot water, and let them soak for 20 minutes to soften. In the same skillet, add halved tomatoes, tomatillos, chopped onion, and garlic. Cook until softened and slightly charred, about 5-7 minutes. Add almonds, peanuts, sesame seeds, raisins, and torn tortilla to the skillet and toast for 2-3 minutes until fragrant.

Drain the softened chiles. Combine the rehydrated chiles, toasted vegetables, nuts, seeds, raisins, and tortilla in a blender. Add the cinnamon stick, cumin seeds, coriander seeds, and cloves. Pour in 1 cup of the reserved chicken cooking liquid. Blend until a very smooth paste forms. If necessary, add more chicken liquid a little at a time to achieve a thick, pourable consistency.

Heat the remaining 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Carefully pour the blended mole paste into the hot oil. Stir constantly to prevent sticking and spattering. Cook the mole for at least 15-20 minutes, stirring frequently, allowing it to darken and thicken. This step is crucial for developing the deep flavors of the mole.

Once the mole has cooked down and deepened in color, stir in the Mexican chocolate until it completely melts and is incorporated. Add another 1-2 cups of the reserved chicken cooking liquid, a little at a time, until the sauce reaches your desired consistency. It should be thick enough to coat the back of a spoon. Season with salt to taste and add 1 teaspoon of sugar to balance the flavors.

Add the cooked chicken pieces to the simmering mole sauce. Gently turn the chicken to coat evenly. Allow the chicken to simmer in the mole for an additional 5-10 minutes, allowing the flavors to meld and the chicken to heat through. Serve hot, garnished with a sprinkle of sesame seeds.