Aunt Irma's Mole Paste | A Mexican Cook

Ingredients

• 5 chicken legs, thighs & skin on
• 1/2 medium onion, peeled
• 3 garlic cloves, peeled
• 1/4 green bell pepper, deseeded
• 1 small bunch fresh coriander, stalks and all
• 1/2 stick celery, roghly chopped
• 3 litres water
• Salt to taste
• 1/2 cup pork lard or 1/4 cup vegetable oil
• 8 dried guajillo chilies
• 8 dried ancho chilies
• 1 cup roasted peanuts
• 1 cup seasame seeds
• 1/2 cup of pumpkin seeds
• 1/2 cup peacan nuts, whole
• 1 cup whole almonds
• 4 garlic cloves, peeled
• 4 cinnamon sticks
• 2 small bread rolls, stale
• 150 grams Mexican drinking chocolate
• 1/2 litre ready made mole sauce
• 2 litres freshly made chicken stock (from above)