Chicken Mole Poblano

• 1 whole chicken, cut into pieces
• 4 dried ancho chiles, seeded
• 4 dried mulato chiles, seeded
• 4 dried pasilla chiles, seeded
• 1/4 cup almonds
• 1 tablet Mexican chocolate
• 4 cups chicken broth

Instructions

1. 1

   Place the chicken pieces in a large pot, cover with water, and simmer until tender (about 45 minutes). Remove chicken and reserve broth.

2. 2

   Toast the dried chiles in a dry skillet, seeds removed, until fragrant. Soak them in hot water for 20 minutes to soften.

3. 3

   In a skillet, lightly fry the almonds until golden brown.

4. 4

   In a blender, puree the drained chiles, fried almonds, and about 1 cup of the reserved chicken broth until smooth.

5. 5

   Heat a little oil in a large pot and fry the chili puree for 5 minutes, stirring constantly.

6. 6

   Add the Mexican chocolate and remaining chicken broth. Simmer until the chocolate is melted and the sauce thickens.

7. 7

   Add the cooked chicken pieces to the sauce and simmer for 15-20 minutes to let the flavors meld.