Pollo en Mole Chicken Mole Sauce

Remove stems and seeds from dried chiles. Heat 1 tablespoon of lard or oil in a large skillet over medium heat. Briefly toast the chiles for 30 seconds per side until fragrant. Be careful not to burn them. Transfer chiles to a bowl and cover with hot water. Let them soak for 20 minutes until softened.

In the same skillet, add another tablespoon of lard or oil. Sauté chopped tomatoes, tomatillos, onion, and garlic until softened, about 5-7 minutes. Add almonds, sesame seeds, raisins, torn tortilla, cinnamon stick, cloves, and cumin seeds. Cook for another 3-5 minutes, stirring frequently, until fragrant.

Drain the softened chiles and add them to a blender along with the sautéed aromatics, nuts, seeds, and spices. Add 1 cup of chicken broth. Blend until a very smooth paste forms. You may need to add a little more broth if the mixture is too thick to blend. Strain the mixture through a fine-mesh sieve into a bowl to remove any solids, pressing down to extract all liquid. Discard solids.

Season chicken thighs with salt. In a large pot or Dutch oven, heat the remaining 1 tablespoon of lard or oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 3-5 minutes. Remove chicken from the pot and set aside.

Reduce heat to medium. Pour the strained mole paste into the pot where the chicken was cooked. Bring to a gentle simmer, stirring constantly to prevent sticking. Cook for 10-15 minutes, allowing the sauce to thicken and flavors to meld. Add the Mexican chocolate and stir until completely melted and incorporated. Gradually stir in the remaining 3 cups of chicken broth until the sauce reaches your desired consistency. Add salt to taste and a pinch of sugar if desired to balance acidity.

Return the seared chicken thighs to the mole sauce, ensuring they are mostly submerged. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Serve hot, garnished with a sprinkle of sesame seeds and fresh cilantro. Pollo en Mole is traditionally served with warm corn tortillas and Mexican rice.