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1
In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves.
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2
Bring to a boil over medium heat, stirring gently.
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3
Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature.
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4
Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight.
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5
Bring the remaining 2 cups of water to a boil in a small saucepan over high heat.
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6
In a medium heatproof bowl, add the ancho chiles and cover with the boiling water.
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7
Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes.
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8
Remove and discard the stems when the peppers have softened.
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9
Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil.
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10
Season with salt and pepper, to taste.
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11
Roast until nicely caramelized with good color, 25 to 30 minutes.
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12
Add the pumpkin seeds to a dry, hot skillet on high heat.
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13
Stir often, until the seeds are golden and begin to pop.
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14
Transfer to a food processor along with roasted vegetables.
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15
Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor.
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16
Puree until smooth.
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17
Taste and season with salt and pepper, if needed.
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18
Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven.
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19
Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes.
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20
Remove from the oven and transfer the chicken to a cutting board to cool.
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21
When cool to the touch, shred the chicken and add it back to the sauce.
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22
Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes.
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23
Garnish with cilantro leaves and enjoy.
