Mole Poblano

Instructions

1. Prepare the chicken
   Season chicken pieces with salt and pepper. Place in a large pot, cover with water, and add 1 teaspoon salt. Bring to a boil, reduce heat, and simmer for about 40 minutes until chicken is cooked through. Remove chicken, strain and reserve 2 cups of the broth.
2. Toast the dried chilies
   Heat a large skillet over medium heat. Toast the dried chilies for about 2-3 minutes, turning frequently to prevent burning. Transfer to a bowl, cover with hot water, and let soak for 30 minutes until soft. Drain, reserving 1/2 cup of the soaking liquid.
3. Toast the seeds and spices
   In the same skillet, toast the sesame seeds and pumpkin seeds until golden, about 2 minutes. Remove and set aside. Toast the torn tortilla pieces until crisp, about 2-3 minutes. Set aside.
4. Prepare the sauce base
   Heat 2 tablespoons of oil in a large pot over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes. Add the raisins, cinnamon, and cloves, and cook for another minute until fragrant.
5. Blend the mole
   In a blender, combine the soaked chilies, toasted seeds, tortilla pieces, sautéed onion mixture, and the chocolate. Add 2 cups of the reserved chicken broth and the chili soaking liquid. Blend until very smooth, working in batches if necessary.
6. Cook the mole sauce
   Pour the blended sauce into a large pot and bring to a simmer over medium-low heat. Cook, stirring occasionally to prevent sticking, for about 45 minutes until the sauce has thickened and deepened in color. Add more chicken broth if the sauce becomes too thick.
7. Finish and serve
   Return the cooked chicken pieces to the pot with the mole sauce. Simmer gently for an additional 20 minutes to allow the flavors to meld. If the sauce is too thick, add a little more chicken broth to reach the desired consistency.
8. Garnish and plate
   Serve the chicken pieces covered with the mole sauce on a platter. Garnish with additional toasted sesame seeds. Traditionally served with Mexican rice, warm tortillas, and refried beans.