Mole Poblano

Ingredients

• 4 dried ancho chiles, stemmed and seeded
• 3 dried mulato chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 1 chipotle chile in adobo
• 4 cups chicken broth, divided
• 1/4 cup vegetable oil, divided
• 1/4 cup raw almonds
• 1/4 cup raw peanuts
• 3 tbsp sesame seeds, divided
• 1/4 cup raisins
• 1 corn tortilla, torn into pieces
• 1 medium white onion, quartered
• 6 cloves garlic, unpeeled
• 2 medium tomatoes
• 4 whole cloves
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/4 tsp anise seeds
• 1 inch Mexican cinnamon stick
• 1/4 tsp black pepper
• 3 oz Mexican chocolate, chopped
• 1 tbsp piloncillo or brown sugar
• 1 1/2 tsp salt
• 3 lbs bone-in chicken thighs and drumsticks

Instructions

1. Toast the ancho, mulato, and pasilla chiles in a dry skillet over medium heat for 30 seconds per side until fragrant and pliable. Place in a bowl and cover with 2 cups hot chicken broth. Let soak for 30 minutes until softened.
2. Heat 2 tbsp oil in a large skillet over medium heat. Toast the almonds and peanuts until golden, about 3 minutes. Remove and set aside. In the same oil, toast 2 tbsp sesame seeds until golden, then add the raisins and tortilla pieces, cooking until the raisins puff and the tortilla is crisp. Transfer all to a blender.
3. Dry roast the onion quarters, garlic cloves, and tomatoes on a comal or skillet over high heat, turning occasionally until charred on all sides, about 10 minutes. Peel the garlic and add all roasted vegetables to the blender.
4. Toast the cloves, cumin, coriander, anise, cinnamon, and black pepper in a dry skillet for 1 minute until fragrant. Add to the blender along with the soaked chiles, chipotle, and 1 cup of the soaking liquid. Blend until completely smooth, adding more liquid if needed.
5. Heat the remaining 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Carefully pour in the mole paste; it will splatter. Fry the paste, stirring constantly, for 5 minutes until darkened and very fragrant.
6. Add the remaining chicken broth, chocolate, piloncillo, and salt. Stir until the chocolate melts completely. Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until the mole thickens and the oil rises to the surface.
7. Season the chicken pieces with salt. In a separate skillet, brown the chicken in batches over medium-high heat. Add the browned chicken to the mole, submerging the pieces. Cover and simmer for 45 minutes until the chicken is cooked through and tender.
8. Serve the chicken pieces napped generously with the mole sauce, garnished with the remaining 1 tbsp sesame seeds. Accompany with warm corn tortillas and Mexican rice.