Mole Poblano

Remove seeds and veins from ancho, mulato and pastilla chilies. In large heavy skillet, melt 1 tsp (5mL) of the lard over medium-high heat; fry chilies, turning often, until beginning to blister, about 1 minute. Transfer to large heatproof bowl; cover with boiling water and let stand for 30 minutes. Pour into blender; pur? Transfer to bowl. (Do not clean blender)

In dry skillet, toast pepitas and almonds over medium heat, shaking pan often, until golden, about 4 minutes. Transfer to separate bowl. Repeat with sesame seeds, toasting for 2 minutes. Add to pepita mixture. In shallow Dutch oven, melt remaining lard over medium heat; fry onion, garlic, cinnamon, coriander, aniseeds, cloves and pepper, stirring often, until golden brown, about 5 minutes.

Tear tortilla into pieces. Add to Dutch oven along with tomatoes, raisins and pepitas mixture. Fry, stirring often, until tomatoes are softened, about 5 minutes. Stir in chili mixture and salt, and bring to boil. Reduce heat and simmer, uncovered and stirring often, until reduced to 7 cups (1.74 L), about 25 minutes.

Stir in chocolate until melted. Let cool slightly. In batches, pur?in blender until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze up to 1 month.)

Mole Chicken:
Sprinkle 4 lbs (2 kg) bone-in chicken pieces with 1/2 tsp (2 mL) salt. In shallow Dutch oven, heat 1 tbsp (15 mL) lard or vegetable oil over medium-high heat; brown chicken, in batches. Drain off fat.

Pour 2 cups (500 mL) Mole Poblano over chicken; bring to boil. Reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 40 minutes. Sprinkle with 1 tbsp (15 mL) toasted sesame seeds. Makes 6 servings.