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