Clean the chile peppers by removing the seeds and stems. You might want
to wear gloves or immediately wash your hands after to clean the chile
oils off your hands.
In a cast iron pan, heat 1/4 cup of canola oil over medium heat. Add the
chiles and quickly fry the chiles on all sides. Do not burn the
peppers. When chiles are done, use tongs to remove chiles from pan and
set aside in a bowl. Clean the pan.
In a medium pot, bring 1 quart of water to a boil. Add the fried chiles,
turn off the heat, and let sit for at least 15 minutes to soak.
In the cast iron pan, heat 2 Tbsp of canola oil over medium heat. Add
pumpkin seeds, sesame seeds, peanuts, tomato, garlic, bread, allspice,
peppercorns, cloves, and cinnamon. Stir to coat with oil and fry for
about 5 minutes, until ingredients are fragrant. Do not burn. Turn off
heat and transfer ingredients into a blender.
Remove the hydrated chiles from the pot and add to the blender.
Add as much of the reserved 1 quart of chicken stock that your blender can hold. Blend fully for a few minutes.
Place a fine mesh strainer over a large bowl and pour blender contents
through strainer, using a spatula to push everything through. Discard
remnants left in the sieve.
In the dutch oven, heat 1/4 cup of canola oil over medium low heat.
Before oil is too hot, slowly add the strained sauce, continuously
mixing as you add it. If oil is too hot, the sauce with splatter. Add
1/2 disc of Abuelita chocolate and 1 Tbsp of salt and mix to melt
chocolate. If you want a richer flavor, add remaining 1/2 disc of
Abuelita. If mole is too salty, add more stock. Bring to a simmer over
low heat.
Once mole is simmering, add chicken parts. Spoon mole over the chicken
to cover. Simmer for about 40 minutes covered, or until mole has reached
desired thickness.
Serve with rice and enjoy!
