Mole Poblano (Mexico)

Combine all the ingredients in a large pot and bring to a boil. Once boiling, reduce the heat, cover, and let it simmer until the chicken is just cooked through, skimming off any foam that rises to the surface. This should take about 35 minutes. Transfer the chicken to a bowl, cover it, and refrigerate. Strain the broth, keeping it in the pot for later use.

Gather all the ingredients as listed—this step is crucial. Prepare the peppers by wiping them clean with a damp cloth. If possible, use kitchen scissors to cut and flatten the peppers for even toasting.

Prepare a large pot with simmering chicken broth or water to soak all the ingredients after toasting or frying. This will help soften them, making them easier to grind.

In a skillet, toast the dry peppers a few at a time on both sides, pressing them down as you flip them until the flesh inside turns a tobacco brown. This should only take a few seconds—be careful not to let them burn. Place the toasted peppers and the chocolate in the pot with the broth to soak. Continue toasting the remaining peppers, adding them to the broth as you go.

Meanwhile, separately toast the reserved pepper seeds, coriander seeds, anise seeds, and sesame seeds. Once toasted, set them aside to cool.

Using an electric coffee or spice grinder, finely grind the cloves, peppercorns, cinnamon, and all the toasted ingredients except for the sesame seeds. If you don't have a grinder but do have a professional blender, you can skip this step and add the spices and seeds directly to the pot with the other ingredients for blending.

Set aside 2 tablespoons of the sesame seeds for garnishing the mole. Finely grind the remaining seeds, then add this spice and seed mixture to the bowl with the peppers.

In a skillet, heat a small amount of lard or vegetable oil. Fry the following ingredients separately, draining any excess fat after frying: the raisins until they plump up, the almonds until they are well browned, and the pumpkin seeds until they swell (be cautious, as they can pop and jump).

Add each ingredient to the pot with the chicken broth as you go. While frying the other ingredients, you can roast the tomatoes and garlic cloves. Fry the onions until golden brown, then add them to the bowl as well.

Fry the tortilla and bread until they are crisp, adding only a small amount of lard at a time to prevent them from absorbing too much, especially the tortilla and bread. Add the plantain and sauté until golden, about 3 minutes. Use a slotted spoon to drain the excess fat and transfer the plantain to the bowl. Be sure to use a ripe plantain for the best results.

This bowl contains all the fried and toasted ingredients, now ready for blending. It might look a bit messy at this stage. To make the grinding process easier, roughly crush the bread and tortilla, and chop the roasted tomatoes.

Pour ½ cup of the chicken broth into the blender jar, making sure to add the peeled garlic as well. Gradually add the spice mixture and blend thoroughly. Next, add another ½ cup of broth and slowly blend in the fried ingredients until you achieve a slightly fine paste. Avoid adding extra liquid unless your blender motor starts to overheat. Use a rubber spatula to release the blades as needed. You’ll need to do this in 2 or 3 batches until everything is fully pureed. I use my Vitamix and blend the entire sauce twice. If the texture is still too coarse, strain the mixture to achieve a smoother consistency.

In a large skillet over medium heat, reheat the sauce, frequently scraping the bottom of the pan to prevent sticking. Season with salt to taste.

Continue frying the mixture until it becomes very thick, about 8 minutes, stirring regularly. Gradually add more broth as needed to reach your desired consistency, and continue cooking for about 25 minutes, allowing the mixture to bubble and splatter. By this point, you should see pools of oil forming on the surface.

Add the cooked chicken to the hot mole and simmer until the chicken is heated through, about 10 minutes. To serve, place a piece of chicken on a warm plate, generously spoon the mole sauce over it, and sprinkle with sesame seeds. In Mexico, this dish is typically served with white rice and peas, along with warm tortillas. You can prepare this mole in advance, and it freezes well for up to six months. When reheating, you may need to dilute it with additional broth and add freshly cooked chicken or use it to make chicken-filled enchiladas for a delicious alternative.