Mole Coloradito Oaxaqueno

• 1 whole chicken, cut into 8 pieces
• 6 cups chicken stock
• 5 ancho chiles, dried, stems and seeds removed
• 2 guajillo chiles, dried, stems and seeds removed
• 5 black peppercorns, whole
• 5 cloves, whole
• 2 cinnamon sticks
• 1 white onion, peeled and quartered
• 10 cloves garlic
• 3 tbsp. lard
• vegetable oil
• 1 sm. French roll, sliced
• 1 sm. plantain
• banana
• 2 tbsp. raisins
• 1/4 cup sesame seeds
• 10 almonds, whole
• 2 md. tomatoes, quartered
• 3 marjoram sprigs
• oregano
• 1 (3-1/2 oz.) bar Mexican chocolate
• 2 avocado leaves
• bay leaves
• Salt, to taste

1. Simmer the chicken in stock until tender about 1/2 hour.
2. Remove the chicken and keep warm and reserve the stock.
3. In a large frying pan or comal, toast the chiles, turning once until darkened, but not burned.
4. Toast the guajillo a little longer because of their tougher skins.
5. Place the chiles in a bowl and cover with hot water to soak for 1/2 hour to soften.
6. Remove the chiles and place in a blender or food processor and puree, adding a little chile water if necessary, strain.
7. Toast the peppercorns, cloves, and cinnamon lightly in a dry pan or comal.
8. Cool and grind in a molcajete or spice grinder.
9. In the same pan, roast the onion and garlic cloves until slightly browned.
10. Cool and place in a food processor and puree with a little water.
11. Heat the lard in a pan until smoking hot, and fry the bread until lightlybrown, remove and drain on paper towels.
12. Fry the plantain on both sides until brown, remove and drain.
13. Quickly fry the raisins, remove.
14. Lowerthe heat and add the sesame seeds, stirring constantly for a couple of minutes.
15. Then add the almonds and continue to fry until both are well browned.
16. Remove, drain, and combine with the bread, plantain and raisins,reserving some of the sesame seeds for garnish.
17. Place in a food processoror blender and puree, adding a little water if necessary.
18. Wipe out the skillet with a cloth and add 1 tbsp.
19. lard.
20. When it is hot, add the tomatoes and fry well.
21. Place in a blender or food processor and puree, remove.
22. Heat a tablespoon of lard in a cazuela or heavy pot until smoking.
23. Add the chile puree and fry, stirring constantly, so it will not burn.
24. It tends to splatter about, so be careful!
25. Fry for a couple of minutes, add the tomato puree, the ground spices, and the marjoram and heat through.
26. Stir in the bread mixture and continue to heat, stirring constantly.
27. Add the chocolate and the avocado leaves, thin with the reserved chicken stockand continue to simmer for 30 minutes.
28. Add the chicken, adjust the salt, and heat through.
29. Serve with black beans, rice, and tortillas.

chicken, chicken stock, ancho chiles, guajillo chiles, black peppercorns, cinnamon sticks, white onion, garlic, lard, vegetable oil, french roll, plantain, banana, raisins, sesame seeds, almonds, tomatoes, marjoram sprigs, oregano, chocolate, avocado, bay leaves, salt

Taken from www.foodgeeks.com/recipes/2632 (may not work)