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1
Put the chicken and peppercorns in a large pot, cover with water and season with salt.
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2
Bring to a gentle simmer over low heat and cook until tender, about 40 minutes.
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3
Transfer the chicken to a large plate and set the cooking liquid aside.
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4
Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes.
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5
Set aside 2 tablespoons for garnish and transfer the rest to a blender.
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6
In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes.
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7
Add to the blender.
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8
Remove the stems and seeds from the dried chile peppers.
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9
Heat 4 tablespoons canola oil in the same skillet over medium heat.
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10
Add the chiles and fry until lightly toasted, about 2 minutes.
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11
Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
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12
Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes.
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13
Add to the blender along with the oil from the skillet.
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14
Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
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15
Heat the remaining 2 tablespoons oil in a large pot over medium-high heat.
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16
Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes.
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17
Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes.
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18
Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes.
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19
Add the sugar and season with salt.
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20
Add the chicken pieces to the sauce and warm through over low heat.
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21
Garnish with the reserved sesame seeds.
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22
Photgraph by Con Poulos
