Mole Negro -black mole

4 chilhuacle chiles (you can omit if you can't find them)

8 mulato chiles

8 pasilla mexicano chiles

3 tsp lard

¼ c almonds

¼ c raisins

¼ c pumpkin seeds

¼ c pecans

¼ c peanuts

4 slices of egg bread (or two slices of challah) torn into pieces

¼ c sesame seeds

1/3 tsp each of thyme, marjoram and oregano

4 avocado leaves

2 cinnamon sticks

1/8 tsp anise

3 whole cloves

1/8 tsp cumin

3 whole black peppercorns

2 plantians

1 tomato, roasted

3 tomatillos, roasted

3 cloves of garlic, roasted

½ medium onion, roasted

4 c chicken broth

3 tsp sugar

½ c Oaxacan chocolate (or another Mexican chocolate intended for making hot chocolate)

salt to taste

8 pieces of cooked chicken

1. Clean the dries chiles with a a damp cloth. Open the chiles by making a lengthwise slit down one side of each, Take out the seeds, veins and stems. Reserve the seeds (and the veins if you want a spicier mole)

2. Heat 1 ½ tsp lard in a saucepan, just enough to barely cover the bottom. Fry the chiles on both sides. Remove each one as soon as it begins to change color and becomes crispy, and place them in a bowl lined with paper towel.

3. Fry the raisins until they puff up and brown a bit. Remove the raisins and add the almonds, pecans and peanuts frying for about 5 minutes, or until they are a dark brown color. Remove from the pan. Fry the pumpkin seeds, sesame seeds, cinnamon sticks, anise, cloves, cumin, and peppercorns until they obtain a deep brown color, and remove. Add the bread pieces to the remaining lard and cook for two minutes, or until a little brown.

4. Roast the tomatoes, tomatillos, onion and garlic in the oven or on top of the stove. Peel the tomatoes.

5. Put the spices, tomatoes, and one cup of broth into a food processor and blend until the mixture is smooth. Set aside in a bowl.

6. Blend the chiles, and 1 ½ c broth until smooth.

7. Heat the remaining lard in a deep pot and pour in the blended chiles. Cook for three minutes and then add the spice mixture and cook for three more minutes. Ad the sugar and the chocolate and hear for another 5 minutes, stirring occasionally. Stir until the sauce begins the thicken a bit.

8. Add the rest of the broth and season with salt. Cook for three more minutes over a medium heat.

9. Add the meat before serving.