Mole Poblano De Pollo

INGREDIENTS

INSTRUCTIONS

The day before, slit the chiles open with a knife and remove the  seeds
and veins, reserving at least 1/2 tablespoon of the seeds. Heat  the
shortening and quickly fry the chiles on both sides. Take care  that
they do not burn, and be careful how you inhale the fumes,  unless you
want a seared windpipe. Put the chiles into a bowl, cover  them with
water, and leave them to stand overnight.  On serving day:  preheat the
oven to 325 F.  Cut the chicken into  serving pieces.  Set the giblets
aside. Melt 3 tablespoons lard and  brown the chicken pieces well.
Drain off the excess fat. Cover the  pan and braise the chicken in the
oven, without liquid, until it is  tender---40 to 60 minutes, depending
on toughness. Put the giblets  into the pan with the rest of the
ingredients.  Cover them with water  and bring them to a boil. Lower
the flame and simmer for 1-1/4 to  1-1/2 hours. Strain the broth and
set it aside.  When the chicken is cooked, pour off the juices in the
pan and set  them aside to cool, then skim off the fat and add them to
the giblet  broth. Set it aside.  Blend the chiles with the water until
smooth---you may have to do them in two or three lots but try not to
add more water. Melt the shortening, and when it is hot but not
smoking, cook the chili puree over a medium flame for about 10
minutes, stirring it all the time. Keep a lid handy, as it will
splatter about. Set it aside. Put the tomatillos in a blender or food
processor.  Put the spices into a spice grinder and add the toasted,
cooled seeds,  reserving 2 tablespoons of the sesame seeds for later
use. Grind the  spices and seeds finely and transfer them to the
blender jar. Add the  toasted garlic to the blender jar.  Melt three
tablespoons of shortening in the frying pan and fry the  raisins
briefly, just until they puff up, and transfer them with a  slotted
spoon to the blender jar. In the same pan fry the almonds,  stirring
them all the time, until they are well browned.  Remove with  a slotted
spoon and crush them a little before adding them to the  blender jar.
In the same pan fry the pumpkin seeds lightly, but have  a lid handy,
as they pop about explosively.  Remove with a slotted  spoon and add to
the blender. In the same pan fry the tortilla until  very crisp. Remove
with a slotted spoon and crush it a little before  adding it to the
blender. In the same pan fry the bread until crisp,  then remove with a
slotted spoon and crush. Add it to the blender  jar. Blend all the
ingredients together until they form a smooth  paste. If it is
absolutely necessary to add some liquid to blend it  effectively, then
add a little chicken broth.  Add the blended mixture to the chile sauce
and cook over a brisk  flame for about five minutes, stirring the
mixture constantly. Break  the chocolate into small pieces and add it
to the mixture. Continue  cooking the mole for about 10 minutes more,
stirring it all the time  so it does not stick. Add the broth and
continue cooking the mole for  a minimum of 40 minutes. Add salt as
necessary, then add the chicken  pieces and heat them through. Serve
individually, sprinkled with some  of the reserved toasted sesame
seeds.  The Cuisines of Mexico Diana Kennedy  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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