- 1/3 Cup Vegetable Oil or Fresh Rendered Pork Lard
- 2 Medium Dried Ancho Chilies stemmed, seeded, and torn into 4 pieces
- 3 Medium Dried Mulato Chilies stemmed, seeded, and torn into 4 pieces
- 4 Medium Dried Pasilla Chilies stemmed, seeded, and torn into 4 pieces
- 3 Garlic Cloves peeled
- 6 Cups Chicken Broth plus more if needed
- 1/2 Cup Almonds skinned or unskinned
- 1/3 Cup Sesame Seeds
- 1/2 Cup Raisins
- 1 Cup Canned Tomatoes preferably fire-roasted with juice
- 2 Slices Firm White Bread darkly toasted and torn into pieces
- 1/8 tsp Cloves ground
- 1/2 tsp Cinnamon ground
- 1/2 tsp Black Pepper ground
- 1/8 tsp Anise Seed ground
- 1/3 Cup Mexican Chocolate chopped
- Salt
- Sugar
"In the traditional kitchen, whole chicken would first be poached, then the broth used to make the sauce and the cooked pieces warmed in it just before serving."
Serve with grilled chicken, rice, tortillas, and fresh avocado for a delicious traditional meal!
