Ingredients:

  • lbs boneless, skinless chicken thighs
  • cup low sodium chicken broth
  • teaspoon salt
  • large dried Ancho chilies, stems and seeds removed
  • large dried Mulato or Pasilla chilies, stems and seeds removed
  • garlic cloves, peeled
  • /2 medium white onion, roughly chopped
  • /4 cup raw almonds (or peanuts)
  • tablespoon sesame seeds
  • tablespoons raisins or prunes
  • teaspoon Mexican oregano
  • /2 teaspoon ground cumin
  • /4 teaspoon ground cinnamon
  • Pinch of whole cloves (about 3 cloves)
  • /2 cup tomato sauce (puree)
  • ounce unsweetened dark chocolate (70% cacao or higher), chopped
  • tablespoon brown sugar
  • teaspoon Apple Cider Vinegar
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Place dried chilies in a saucepan. Cover with water and bring to a simmer. Remove from heat, cover, and let soak for 25 minutes until soft. Drain the chilies, reserving about 1/2 cup of the soaking liquid.
  2. Lightly toast almonds, sesame seeds, oregano, cumin, cinnamon, and cloves in a dry skillet over medium heat for 2-3 minutes until fragrant. Transfer to a high-powered blender.
  3. Add the soaked chilies, garlic, onion, raisins/prunes, and 1/2 cup of fresh chicken broth to the blender. Blend until an extremely smooth paste is formed, adding reserved chili water if needed to keep the blades turning.
  4. Place the chicken thighs in the bottom of the slow cooker. Season lightly with salt. Pour the entire blended mole paste evenly over the chicken. Add the remaining 1/2 cup of chicken broth.
  5. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until the chicken is easily shreddable.
  6. Remove the chicken from the slow cooker and shred using two forks. Return the shredded chicken to the sauce.
  7. Stir in the tomato sauce, dark chocolate, brown sugar, and apple cider vinegar into the sauce mixture in the slow cooker. Stir well until the chocolate has completely melted and incorporated.
  8. Taste the mole. Adjust seasoning with salt, pepper, or a tiny pinch more sugar if needed. Cook for 15 minutes more on low to let the final flavours meld.
  9. Serve hot over rice or tortillas.