1Heated 4 tablespoons lard 12 "-... Heavy skillet over medium-high heat.
2Sprinkle chicken with salt and pepper.
3Add the chicken to the pan and browned on all sides, reduce heat to medium-low and about 12 minutes continue cooking until almost cooked about 20 - 25 my.
4Remove chicken and let them rest on paper towels.
5Pour off excess fat from the pan, not rinse.
6While the chicken boils, we prepare the sauce.
7Prepare the peppers described by means of the method.
8In a large bowl, giet 2 cups boiling chicken on the prepared peppers and leave them for about 30 minutes of exposure,.
9Mix the almonds in the bowl of an electric mixer until they are completely pulverized.
10Put the nuts through a sieve and return them to the blender with the chillies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons sesame seeds, tortilla, garlic, cinnamon, clove, coriander, anise, salt and pepper- and mix at high speed until the mixture has been reduced to a smooth puree.
11In a heavy 10 - inch skillet, melt 2 tablespoons of lard over medium heat.
12Pour the sauce into it and let stirring constantly, just about 5 minutes cooking.
13Add the cold broth and chocolate.
14Boiling, uncovered, over low heat, stirring frequently, until the chocolate has melted.
15Cover the pan and set it aside from the fire.
16With the aid of the pan, the chicken was cooked in, return the chicken to the pan.
17Pour the sauce over the chicken mole, turning the pieces into the sauce to coat them evenly.
18Cover the pan and simmer over low heat for about 30 minutes, baste the chicken occasionally with the sauce.
19To serve, Place the chicken pieces on a warmed serving dish and pour the sauce.
20Sprinkle the top with 2 tablespoons sesame seeds.