Name: Mole Negro
Ingredients: 1.5 lb skin-on chicken thighs w/bone; 4 tbsp olive oil or lard (use lard-you only live once); 2 tbsp Kosher salt or as needed; 2 to 4 cups chicken stock as needed (preferably homemade); 4 ounces ancho chiles; 4 ounces guajillo chiles; 1/4 cup raw almonds; 1/4 cup peanuts; 2/3 cup sesame seeds; 1/2 cup pumpkin seeds; 1 large unpeeled onions; 4 unpeeled garlic cloves; 1 large ripe tomato; 4 ounces green tomatillos with husks; One stick of Mexican cinnamon; 2 teaspoons dried thyme; 1/4 cup Mexican oregano (dried); 8 whole cloves; 8 allspice berries; 1/4 teaspoon freshly grated nutmeg; 4 ounces dark chocolate (optional). I don’t use chocolate, but if you do, then use a dark chocolate 75% or above.

Ingredients

Scale

2 cups chicken broth
2 dried guajillo chiles, stemmed & seeded
2 dried ancho chiles, stemmed & seeded
3 dried chipotle chiles, stemmed & seeded
1 slice good bread, torn into pieces
2 corn tortillas, cut into 1 inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onions, halved and sliced
1/2 head garlic
1/3 cup chopped peanuts
¼ cup rasiins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white vinegar
1 teaspoon salt

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Instructions

Toast guajillo, ancho & chipotle chiles in a dry pan over medium heat, stirring constantly until warm & aromatic about 3 minutes. Transfer to blender with chicken broth.
Heat 2 cups of chicken broth in a sauce pan util it begins to simmer, about 5 minutes. Pour broth into blender.
Toast piece of bread and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to blender with chicken broth & chiles.
Allow chiles, toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft & blackened, 3-4 minutes per side. Place tomatoes in the blender with the chile puree.
Melt lard in large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves & allspice berries: cook and stir until onions are soft & golden 5- 8 minutes. Remove the cinnamon sticks & other whole spices; add onion mixture to blender with chile-tomato mixture and blend until smooth.
Pour chile puree into large skillet over medium heat. Stir in the chocolate, chicken broth, sugar & salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced 10-15 minutes.