Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblano)

Name: Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblano)
Ingredients: 2 oz. dried mulato chiles; 1 oz. dried ancho chiles (available at marxfoods.com ); 1 oz. dried pasilla chiles (available at marxfoods.com ); 2 cloves garlic, peeled; 1 (3-4-lb.) whole chicken, cut into 8 pieces; 1 ⁄ 2 medium tomatillo, husks removed, rinsed; 1 ⁄ 4 small white onion, peeled; 2 tbsp. unsalted butter; 1 ⁄ 2 tsp. whole cloves; 1 ⁄ 2 tsp. whole allspice berries; 1 ⁄ 4 tsp. coriander seeds; 1 ⁄ 4 tsp. whole black peppercorns; 1 ⁄ 4 tsp. anise seeds; 1 ⁄ 2 stick cinnamon, preferably canela (available at ranchogordo.com ); 1 ⁄ 4 ripe plantain or banana, peeled and finely chopped; 1 ⁄ 2 small corn tortilla, roughly chopped; 3 tbsp. whole almonds; 1 1 ⁄ 2 tsp. sesame seeds, plus more for garnish; 2 tbsp. raisins; 1 ⁄ 4 stale bolillo (see Mexico's Daily Breads ) or 1 slice white sandwich bread, toasted and crumbled; 1 tbsp. lard or canola oil; 2 oz. Mexican chocolate, such as Ibarra, roughly chopped; 1 tbsp. finely chopped piloncillo (available at mexgrocer.com ) or packed light brown sugar; 2 tsp. kosher salt; 1 ⁄ 2 small plum tomato, cored; Mexican-style red rice , for serving

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Mexico's most iconic mole, this preparation marries 3 types of chiles with warm spices for a deeply-flavored, velvety sauce ideal for spooning over chicken.

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Ingredients

2 oz. dried mulato chiles
1 oz. dried ancho chiles (available at <a href="http://www.marxfoods.com">marxfoods.com</a>)
1 oz. dried pasilla chiles (available at <a href="http://www.marxfoods.com">marxfoods.com</a>)
2 cloves garlic, peeled
1 (3-4-lb.) whole chicken, cut into 8 pieces
1⁄2 medium tomatillo, husks removed, rinsed
1⁄4 small white onion, peeled
2 tbsp. unsalted butter
1⁄2 tsp. whole cloves
1⁄2 tsp. whole allspice berries
1⁄4 tsp. coriander seeds
1⁄4 tsp. whole black peppercorns
1⁄4 tsp. anise seeds
1⁄2 stick cinnamon, preferably canela (available at <a href="http://www.ranchogordo.com">ranchogordo.com</a>)
1⁄4 ripe plantain or banana, peeled and finely chopped
1⁄2 small corn tortilla, roughly chopped
3 tbsp. whole almonds
1 1⁄2 tsp. sesame seeds, plus more for garnish
2 tbsp. raisins
1⁄4 stale bolillo (see <a href="https://www.saveur.com/article/Kitchen/Mexican-Breads/">Mexico's Daily Breads</a>) or 1 slice white sandwich bread, toasted and crumbled
1 tbsp. lard or canola oil
2 oz. Mexican chocolate, such as Ibarra, roughly chopped
1 tbsp. finely chopped piloncillo (available at <a href="http://www.mexgrocer.com">mexgrocer.com</a>) or packed light brown sugar
2 tsp. kosher salt
1⁄2 small plum tomato, cored
<a href="https://www.saveur.com/article/Recipes/Mexico-Red-Rice/">Mexican-style red rice</a>, for serving