Mole, Mexico’s national dish, is a sauce rich in history and ingredients. The best-known mole is Mole Poblano, a complex, dark-red sauce with assorted chilis, dried fruit, chocolate and nuts, typically served over chicken or turkey. Mole sauce can also be served over pulled pork or used for preparing tamales and enchiladas.
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Preheat oven to 325°F. Wipe outside of chilis with damp paper towel to remove any dust. Place chilis on shallow baking pan.
Roast until fragrant, about 5 minutes. Allow to cool on pan 5 minutes.
Remove and discard seeds, stems and ribs from chilis. Tear chilis into 1/2-inch pieces and place in large microwave-safe bowl. Add 2 cups of the stock and raisins. Cover. Microwave on HIGH 2 minutes. Let stand 5 minutes. Strain chiles and raisins, reserving soaking liquid.
Place 3/4 cup of the remaining stock, onion, 2 tablespoons of the oil, tomato paste, garlic powder, chipotle peppers and strained ancho mixture in blender container. Cover. Puree until smooth. Add almonds, bread, 2 tablespoons of the sesame seed, salt, oregano, cinnamon, coriander and 1/4 cup of the reserved soaking liquid. Pulse until mixture is a smooth paste, about 3 minutes, scraping down sides as necessary and adding additional soaking liquid, if needed to process.
Heat remaining 2 tablespoons oil in large oven-proof saucepan on medium heat. Add mole paste; cook, stirring often, until steaming, about 3 minutes. Stir in chocolate until melted and well blended. Transfer saucepan to oven. Cook 25 minutes, stirring halfway through cooking.
Carefully return pot to stove-top. Heat on medium-high heat. Whisk in remaining soaking liquid, remaining 3/4 cups stock and salt until smooth. Add chicken, arranging in an even single layer in saucepan. Reduce heat to low; cover.
Cook 30 to 45 minutes or until chicken is cooked through, stirring halfway through cooking. Transfer chicken to serving dish. Pour sauce over top and garnish with remaining 1 tablespoon sesame seed. Serve with rice and warm tortillas.
