Instructions
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the Chicken pieces on all sides. Remove the Chicken and set aside.
- In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
- Add the Ancho, Mulato, and Pasilla chiles to the pot and cook for 2 minutes, stirring constantly, until fragrant.
- Add the Raisins, Almonds, and Pumpkin Seeds and cook for another minute.
- Stir in the torn Corn Tortilla, Toasted Bread, Mexican Chocolate, Cinnamon Stick, Dried Oregano, Ground Cloves, and Ground Cumin.
- Pour in the Chicken Broth, Sugar, Apple Cider Vinegar, and Salt. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Remove from heat and let the mixture cool slightly. Remove the Cinnamon Stick.
- Carefully transfer the Sauce mixture to a blender or food processor and blend until smooth. Be careful when blending hot liquids.
- Return the blended Sauce to the pot and bring to a simmer over medium heat.
- Add the browned Chicken pieces back into the pot with the Sauce. Ensure the Chicken is mostly submerged.
- Cover the pot and simmer for 1.5 hours, or until the Chicken is cooked through and tender, and the Sauce has thickened.
- Taste and adjust seasoning as needed. Remove Chicken and shred. Serve Chicken with Mole Negro sauce over rice or with warm tortillas. Garnish as desired.
