Mole Poblano

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 dried mulato chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 1 chipotle chile in adobo
• 3 tablespoons sesame seeds, plus more for garnish
• 1/4 cup raw pepitas
• 2 tablespoons raisins
• 1 small white onion, roughly chopped
• 4 cloves garlic, unpeeled
• 2 Roma tomatoes, halved
• 1 tomatillo, husked and halved
• 1 corn tortilla, torn into pieces
• 2 tablespoons lard or vegetable oil
• 1.5 oz dark Mexican chocolate (such as Ibarra), roughly chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried thyme
• 2 cups chicken broth
• Salt to taste

Steps

1. 1

   1. Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant, then soak them in hot water for 20 minutes until softened; drain and set aside.

2. 2

   2. In the same dry skillet, toast the sesame seeds and pepitas until golden, then set aside; char the onion, garlic, tomatoes, and tomatillo in the skillet until lightly blackened, then peel the garlic.

3. 3

   3. Fry the torn tortilla pieces in a little oil until crisp, then combine them in a blender with the soaked chiles, charred vegetables, toasted seeds, raisins, chipotle, cumin, cinnamon, thyme, and half the broth; blend until very smooth.

4. 4

   4. Heat lard in a deep heavy pot over medium-high heat, carefully pour in the blended sauce all at once, and fry it stirring constantly for 5 minutes until it darkens and thickens.

5. 5

   5. Add the remaining broth and chocolate, stir until the chocolate melts, then season with salt; nestle the chicken thighs into the sauce, cover, and simmer on low heat for 45 minutes until the chicken is cooked through and tender.

6. 6

   6. Transfer chicken to a serving plate, spoon the glossy sauce generously over the top, and garnish with sesame seeds.