Mole Poblano

Ingredients

• 1.6 kg (3 1/2 lb)chicken — cut into serving pieces
• 6dried ancho chiles — stemmed and seeded
• 6dried mulato chiles — stemmed and seeded
• 4dried pasilla chiles — stemmed and seeded
• 2dried chipotle chiles — stemmed
• 3roma tomatoes — roasted on the comal
• 4tomatillos — husked and roasted
• 1white onion — roasted in thick slices
• 5 clovesgarlic — roasted in the skin
• 70 g (1/2 cup)sesame seeds — toasted, plus more to garnish
• 70 g (1/2 cup)blanched almonds
• 50 g (1/3 cup)peanuts
• 60 g (1/3 cup)raisins
• 1ripe plantain — sliced and fried
• 1bolillo roll — sliced and fried
• 1corn tortilla — toasted almost black
• 1cinnamon stick — Mexican canela
• 4whole cloves
• 1 tspblack peppercorns
• 1/2 tspanise seeds
• 90 g (3 oz)Mexican chocolate — chopped
• 5 tbsplard or neutral oil
• 2 L (8 cups)chicken broth
• 1 tbspsugar — or to taste
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Stem and seed the dried chiles: 6 dried ancho chiles, 6 dried mulato chiles, 4 dried pasilla chiles, and 2 dried chipotle chiles. Heat a dry comal or heavy skillet over medium heat. Toast the chiles in batches, pressing them gently with a spatula until they release a sweet aroma and become pliable, about 30 seconds per side. Be careful not to scorch them, as this will impart bitterness.
2. Place the toasted chiles in a bowl and cover them with hot water. Let them soak while you prepare the other ingredients. On the same comal, char 3 roma tomatoes, 4 tomatillos, 1 white onion (cut into quarters), and 5 cloves of garlic (unpeeled) until they develop blackened spots and a smoky aroma. This should take about 10 minutes, turning occasionally.
3. In a large pot, heat 5 tablespoons of lard or neutral oil over medium heat. Fry 70 g (1/2 cup) of sesame seeds until golden, then remove them. In the same oil, fry 70 g (1/2 cup) of blanched almonds and 50 g (1/3 cup) of peanuts until lightly browned. Remove and set aside.
4. Continuing in the same pot, fry 60 g (1/3 cup) of raisins until they puff up, then remove. Next, fry slices of 1 ripe plantain until golden. Fry 1 bolillo roll and 1 corn tortilla until crisp. Finally, fry 1 cinnamon stick, 4 whole cloves, 1 tsp black peppercorns, and 1/2 tsp anise seeds until fragrant. Combine all fried ingredients in a large bowl.
5. Drain the soaked chiles and blend them with the charred vegetables and fried ingredients, adding a little soaking water as needed to form a thick, smooth paste. Work in batches if necessary. The paste should be cohesive and slightly gritty.
6. Return the pot to medium heat and add the paste. Fry it, stirring constantly, until it darkens and smells toasted, about 10 minutes. Break 90 g (3 oz) of Mexican chocolate into pieces and stir into the paste until melted.
7. Gradually add 2 L (8 cups) of chicken broth to the pot, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for at least an hour, stirring occasionally, until the sauce thickens and the flavors meld.
8. While the mole simmers, poach 1.6 kg (3 1/2 lb) of chicken in a separate pot of water until cooked through. Add the cooked chicken to the mole and let it heat through. Season the mole with 1 tbsp sugar and 1 tsp fine salt, adjusting to taste.
9. Serve the Mole Poblano with rice and warm 18 corn tortillas. The sauce should be rich and velvety, coating the chicken pieces generously. Enjoy the dish as it fills the room with its inviting aroma.