Mole Poblano - cooking recipe

Ingredients

2 cut-up chickens, boiled (more chicken may be used)
1 (8 oz.) pkg. chili Pasilla
6 California chilies
1 (4 oz.) pkg. sesame seed
1 (5 oz.) pkg. almonds
1/2 c. dry peeled peanuts
1 tomato
1 medium onion, thinly sliced
3/4 c. oil
1 tsp. sugar
1/2 c. dry peeled pumpkin seeds
1 tsp. cinnamon
1 tsp. ground cumin seed
1/2 tsp. pepper
3 cloves garlic
3 laurel leaves
1/2 bar Ibarra chocolate
2 bananas
1 loaf French bread, cut in 8 thick slices

Preparation

Remove cooked chicken from broth and set aside, keeping chicken warm.
Reserve broth.
Slice chilies open and remove seeds.
Toast chilies in a preheated oven, just enough not to burn.
Toast bread on griddle of stove, just enough to brown.
In frying pan, fry sesame seed in 1/4 cup oil.
Remove seed and set aside.
Add 1/4 cup oil to pan and fry onion until tender.
Set aside.
Toast tomato on griddle, then peel off skin.
Be sure to follow instructions carefully to have a good tasting mole.