Step 1

In a large skillet, roast the tomatoes.

Step 2

Add the dried ancho chile.

Step 3

Toast for 1 minute on each side.

Step 4

Remove immediately.

Step 5

If the chile burns, the sauce will be bitter.

Step 6

Continue roasting the tomatoes while you boil 4 cups of water.

Step 7

Remove the stems and open up the anchos to remove the seeds.

Step 8

Discard the stems and the seeds.

Step 9

Place the anchos inside the boiling water.

Step 10

Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.

Step 11

Roast the tomatoes on all sides.

Step 12

Add the onion, garlic, and bread to the skillet.

Step 13

Char all the sides of the onions as well.

Step 14

Remove the garlic and bread once toasted.

Step 15

Remove the onions and tomatoes once they are ready.

Step 16

Discard the water from the dried chiles.

Step 17

Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.

Step 18

Add 1 cup of water.

Step 19

Blend until smooth.

Step 20

Heat the olive oil in a stock pot.

Step 21

Place a strainer over the top of the stock pot.

Step 22

Carefully and slowly strain the mole sauce into the stock pot.

Step 23

Remove strainer.

Step 24

Add the chicken broth and Mexican chocolate tablet.

Step 25

Stir until the chocolate has melted.

Step 26

Taste it. If you want it sweeter, add 1 tbsp sugar.

Step 27

Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.

Step 28

Once the chicken is fully heated, it's ready!

Step 29

Serve with rice and tortillas. Enjoy!