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1
For the chicken broth: Rinse the chicken and pat dry.
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2
Place all 8 pieces of chicken in a large heavy pot with 8 cups boiling water.
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3
Add the garlic, onion and salt.
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4
Bring to a boil again.
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Reduce to a simmer and cover.
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6
Cook for about 1 hour.
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7
Remove the chicken and set aside.
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8
Maintain a medium heat under the broth as you'll use it again for this recipe.
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9
For the roasted vegetables: Preheat the oven to 400 degrees F. Place the tomatoes, onion and garlic onto a parchment-lined baking sheet.
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10
Drizzle lightly with olive oil and roast until the skins are blistered and the vegetables softened, 30 to 40 minutes.
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11
Remove from the oven to cool.
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12
Once cooled, remove the foil and peel the garlic and the skins off the tomatoes.
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13
For the mole: In a large heavy saute pan heat 1 cup lard.
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14
Quick fry the chiles in the hot lard, being careful not to burn them or they'll become bitter.
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15
Add the chiles into the pot of chicken broth and simmer for 10 minutes.
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16
In the meantime, add 2 tablespoons lard to the saute pan and fry the roasted onions and garlic.
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17
Add the tortilla and bolillo and cook for 5 minutes.
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18
Add the peanuts, pumpkin seeds, sesame seeds, blanched almonds, raisins, oregano, cumin, thyme, coriander seeds, whole black peppercorns and cinnamon stick.
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19
Saute for 4 minutes and remove from the heat.
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20
Cool slightly.
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21
Remove the cinnamon stick and discard.
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22
Working in two batches, transfer half of the cooled nut and seed mixture into a large-capacity blender.
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23
Then transfer half of the simmered chiles, without the broth, into the blender.
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24
Add half of the roasted tomatoes and fresh tomatillos.
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25
Allow to cool before blending.
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Process until smooth.
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27
A paste will form.
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28
If the mixture is too dry, add 1 cup of reserved chicken broth at a time.
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29
Strain the mixture into a large mixing bowl.
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30
Then repeat with the remaining ingredients, processing until smooth and then strain.
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31
Clean the saute pan and place over medium-high heat.
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32
Add the remaining 2 tablespoons lard.
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33
Pour in the strained mole sauce and cook for 2 minutes.
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34
Season with the salt, some pepper and the sugar.
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35
Add 1 1/2 cups of the reserved chicken broth and stir to combine.
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36
Add the Mexican chocolate and stir to melt.
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37
Simmer for 15 minutes, uncovered.
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38
Return the chicken to the saucepan with the mole and cook until the chicken is warmed through, an additional 5 minutes.
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39
Remove from the heat and transfer to a large serving bowl or platter.
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40
Sprinkle with some sesame seeds and a couple pinches of sugar if desired.
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41
Drizzle the Mexican crema over the chicken mole and serve hot.
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42
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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43
Transfer liquid to a blender or food processor and fill it no more than halfway.
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44
If using a blender, release one corner of the lid.
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45
This prevents the vacuum effect that creates heat explosions.
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46
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
