Eating “Mole Poblano” at home means a big celebration, a birthday party or a very special day. I learned how to make Mole Poblano more than 33 years ago, from one of my aunts who lives in the historic Puerto de Veracruz, in the state of Veracruz.
Instructions to cook the chicken: Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is just cooked through, skimming foam, about 35 minutes. Transfer chicken to bowl; cover and chill. Strain and reserve broth in pot.
For the Mole Sauce Get all the ingredients ready according to the list. This step is very important.
Prepare the peppers . Make sure to clean the dry peppers with a wet cloth and cut the peppers using your kitchen scissors if possible to flatten them for an even toasting.
Have a large pot ready with simmering chicken broth or water to soak all the ingredients after toasting or frying. They will get softer and easier to grind this way.
In a skillet toast the dry peppers a few at a time, on both sides, pressing them down as you turn them, until the inside flesh turns tobacco brown. This takes a few seconds, take care not to let them burn. Place the peppers and the chocolate in the bowl with the broth to soak. Keep toasting the rest of the peppers and placing them in the broth.
Meanwhile, toast separately the reserved peppers seeds, the coriander seeds, the anise seeds and sesame seeds. Set them aside to cool.
Grind in an electric coffee/spice grinder as finely as possible. Cloves, peppercorns, cinnamon, and all the toasted ingredients except the sesame seeds. In case you do not have a grinder, but you have a professional blender skip this step and place the spices and seeds on the pot with the rest of the ingredients to be grinded in the blender.