Chicken in Mole, Puebla Style

Ingredients

• 1 ½ ounces Mexican chocolate, chopped
• 6 to 7 cups reserved chicken broth as needed
• 3 stale French rolls, cut into 1-inch slices
• 2 corn tortillas, torn into pieces
• ¼ cup pumpkin seeds****
• 20 whole almonds, blanched
• 3 tablespoons raisins
• + 17 more ingredients
• • 4 garlic cloves, roasted
  • 8 tablespoons sesame seeds, toasted
  • ¼ teaspoon coriander seeds, toasted
  • ½ teaspoon anise seeds, toasted
  • 1 tablespoon seeds from the chiles, toasted
  • 1-inch piece of a Mexican cinnamon stick***
  • 20 whole black peppercorns
  • 5 whole cloves
  • 4 or 5 tomatillos,** husked and cooked until soft
  • 1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
  • 6 ancho chiles*
  • 7 pasilla chiles*
  • Makes 9 cups.9 mulato chiles*
  • white rice
  • 2 tablespoons sesame seeds, toasted, for garnish
  • Sea salt and ground black pepper to taste
  • 4 pounds chicken pieces, skin on

1. In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish. 2. Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. He...

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