Ingredients:

  • lbs Bone-in, Skin-on Chicken Thighs/Legs
  • medium Yellow Onion (roughly chopped, for broth)
  • large Garlic Cloves (smashed, for broth)
  • Bay Leaves
  • cups Water or Chicken Stock
  • Salt, to taste
  • large Dried Ancho Chilies (stems/seeds removed)
  • large Dried Mulato Chilies (stems/seeds removed)
  • large Dried Pasilla Chilies (stems/seeds removed)
  • Tbsp Unsalted Butter or Lard
  • medium Yellow Onion (finely chopped, for paste)
  • cloves Garlic (minced, for paste)
  • medium Ripe Tomatoes (quartered)
  • /4 cup Raisins or Prunes
  • /4 cup Shelled Raw Almonds
  • Tbsp Sesame Seeds (plus extra for garnish)
  • slices Stale Tortillas
  • tsp Mexican Cinnamon (ground)
  • /2 tsp Ground Cumin
  • /4 tsp Ground Cloves
  • /2 tsp Dried Oregano (Mexican)
  • oz Unsweetened Dark Chocolate (70%+)
  • tsp Brown Sugar (or Piloncillo)
  • cups Reserved Chicken Broth (for blending)

Instructions:

  1. Poach the Chicken: Place chicken, onion, garlic, and bay leaves in the stockpot. Cover with water/broth and salt. Bring to a boil, then reduce heat, cover, and simmer gently until fully cooked (about 45-55 minutes).
  2. Reserve Liquid: Remove chicken and let cool. Strain and reserve at least 4 cups of the cooking liquid (the broth). Shred the chicken meat once cool enough to handle.
  3. Toast the Chilies: Working in batches, lightly toast the dried chilies in a dry, hot skillet for 30-60 seconds per side until fragrant.
  4. Soak Chilies: Place toasted chilies in a bowl and cover with hot water. Let them soak for 30 minutes until soft and pliable. Drain, reserving the soaking liquid.
  5. Fry Thickeners & Aromatics: In the Dutch oven, melt butter/lard. Lightly fry the onion, garlic, tomato, raisins, almonds, sesame seeds, and tortillas until slightly browned and softened (about 8-10 minutes). Remove with a slotted spoon and set aside.
  6. Grind Spices: Quickly toast the dry spices (cinnamon, cumin, cloves, oregano) in the residual fat for about 30 seconds.
  7. First Blend: Combine the soaked chilies, the fried mixture, and the toasted spices in a high-speed blender. Add 1 cup of reserved chicken broth. Blend until as smooth as you can manage.
  8. Strain for Silkiness: Pour the blended mixture through the fine-mesh sieve into the Dutch oven. Use the back of a spoon to press all the liquid through, discarding the tough solids left behind.
  9. Simmer the Mole: Bring the strained sauce to a gentle simmer over medium-low heat. Cook, stirring frequently, for 15 minutes to deepen the flavour.
  10. Finish the Flavour: Stir in the dark chocolate and brown sugar until completely dissolved. Taste and adjust seasoning (add more salt if needed). The sauce should be thick but pourable.
  11. Combine and Serve: Add the shredded chicken to the mole sauce. Simmer gently for another 10-15 minutes, allowing the chicken to absorb the sauce. Thin with reserved broth if the sauce becomes too thick.