Mole Poblano con Pollo

Place the chicken pieces in a large pot, cover with water, add salt, and simmer until fully cooked (about 30 minutes). Remove chicken and reserve the broth.

In a large skillet, heat the lard and lightly fry the dried chiles in batches until fragrant but not burnt. Remove and soak them in hot water for 20 minutes.

In the same fat, fry the almonds, peanuts, raisins, sesame seeds, tortilla, bread, cinnamon, and cloves until golden brown.

Blend the soaked chiles with a bit of their soaking liquid until smooth. In a separate batch, blend the fried nuts, seeds, bread, and spices with some chicken broth.

Strain the chile puree into a large heavy-bottomed pot with a bit of hot lard and cook for 5 minutes, stirring constantly. Add the nut and spice puree and stir well.

Gradually add the remaining chicken broth and the chopped Mexican chocolate. Simmer over low heat for 45 minutes, stirring frequently to prevent sticking.

Once the sauce has thickened and the oil begins to separate on the surface, add the cooked chicken pieces. Simmer for another 10 minutes to heat through.

Serve hot, garnished with extra toasted sesame seeds, alongside Mexican red rice and warm tortillas.