Step 1

Place the chicken into a large cooking pot and pour in water to cover the chicken about an inch.

Step 2

Bring to a boil over high heat, lower the heat and cook for about 15-20 minutes or until no longer pink inside.

Step 3

Before we blend the chilis, we lightly fry them in lard or oil to make sure they don’t taste bitter. First, cut the tops off the dried chilis, and remove the seeds and veins.

Step 4

Place a large pot over medium-high heat. A clay pot will give you the best flavor, but if you don’t have one, just use any large pot. Add the lard or cooking oil to the pot and wait for it to melt.

Step 5

Add the dried chilis to the pot in batches. You may see some of the chile seeds you missed release from the chilis in the oil.

Step 6

Add the dried chilis to the pot in batches. You may see some of the chile seeds you missed release from the chilis in the oil.

Step 7

Cook over medium heat for about a minute, drain and reserve the chilis.

Step 8

Add the fried chilis to the blender or food processor.

Step 9

Set the blender on purée and blend the chilis into a paste, pressing down on the chilis periodically to ensure a smooth paste.

Step 10

Your chili paste should be a deep red color, and nice and smooth.

Step 11

Heat the same large pot over medium-high heat and add another tablespoon of lard.

Step 12

Once melted or heated, lower the heat to medium and pour the almonds into the pot, followed by the peanuts and pumpkin seeds.

Step 13

Stir constantly while toasting the nuts and seeds.

Step 14

Once the seeds have darkened (about two minutes), use a strainer to drain the nuts and seeds. You’ll be left with the juices that the nuts and seeds have released in the pot.

Step 15

Pour the drained nuts and seeds into a bowl and set aside.

Step 16

Add the bread to the pot and fry for one minute.

Step 17

Stir constantly while cooking the bread.

Step 18

Once the bread has turned dark brown, remove from the pot with kitchen tongs or a slotted spoon and set aside.

Step 19

Next, add the three peeled garlic cloves to the pot.

Step 20

Once the garlic has darkened, drain, remove from the pot and set aside.

Step 21

Add the cinnamon stick to the same pot.

Step 22

Once the stick has darkened, remove and set aside.

Step 23

Add the raisins to the pot and fry for about 30 seconds, or until plump.

Step 24

Drain raisins in a strainer and set aside.

Step 25

Add the tortilla to the liquid in the pot.

Step 26

Heat the tortilla for 10 seconds, flip and heat another 10 seconds.

Step 27

Remove tortilla with tongs, let excess liquid drip into the pot and set aside.

Step 28

Carefully pour the liquid from the pot into a bowl and set aside.

Step 29

Add the sesame seeds to the pot and toast for 30 seconds, stirring constantly.

Step 30

Next, add the peppercorns, cloves and coriander seeds.

Step 31

Cook, stirring constantly, until the seeds and spices have darkened.

Step 32

Once the seeds and spices have toasted, transfer to a blender.

Step 33

Break up the fried tortilla and add to the blender.

Step 34

Add the toasted bread, cooked raisins, fried cinnamon stick and garlic cloves.

Step 35

Sprinkle in the salt, then add in half of the toasted nuts and seeds.

Step 36

Purée the ingredients, adding chicken broth as needed to make a paste.

Step 37

Your paste should be a deep reddish brown color.

Step 38

Pour the paste into a bowl and set aside.

Step 39

Add the remaining toasted nuts and seeds to the blender.

Step 40

Blend the nuts and seeds, pressing down the mixture periodically to ensure a smooth paste.

Step 41

Transfer the paste to a large bowl and set aside.

Step 42

Cut the onion into slices and then heat ½ tablespoon of lard in your pot.

Step 43

Once the lard has melted, add the sliced onions.

Step 44

Sauté the onions until golden brown and then transfer to the blender. Blend until smooth.

Step 45

Pour the second batch of seed and nut paste into your pot.

Step 46

Next, pour in the half of the first batch of mole paste and stir to combine.

Step 47

Break up the tablet of Mexican chocolate, add to the pot and stir to combine.

Step 48

Add the chicken bouillon cubes and stir until cubes melt.

Step 49

Add the other half of the mole paste to the pot and stir, pouring in chicken stock until you've reached the desired consistency. Your mole should be of medium consistency — not too thick, not too runny.

Step 50

Sprinkle in more salt, then simmer the mole sauce over medium heat until reduced by about an inch.

Step 51

Add the cooked chicken to the pot with the mole sauce and turn to cover with the sauce. If you prefer to serve over shredded chicken instead, skip down to the next section.

Step 52

Place a piece of chicken on the plate, spoon over more sauce and sprinkle with sesame seeds.

Step 53

Your chicken with mole is ready to eat!

Step 54

Separate the meat from some of your cooked chicken pieces and add to a plate. Spoon over the mole sauce and sprinkle with sesame seeds.

Step 55

You’re ready to dig into your mole poblano with shredded chicken! So good!