Mole Negro With Chicken And Pork - cooking recipe

Ingredients

1/4 cup sesame seeds
1/2 cup vegetable oil
1 (2 1/2-3 lb) roasting chickens, cut into pieces
2 lbs country-style pork ribs, trimmed, separated
1 small plantain, ripe, peeled, chopped
1/4 cup peanuts, chopped
1/4 cup almonds, chopped
1/4 cup raisins
1/4 cup brown sugar, packed
3 cups chicken broth
1 small corn tortilla
1 cinnamon stick
4 maria cookies (or vanilla wafers)
1 concha-style bread or 1 other yeast roll
2 tablespoons mexican chocolate, chopped
1 teaspoon pine nuts, ground
4 -8 dried ancho chiles
2 -4 dried mulato chiles
1 -2 dried pasilla pepper

Preparation

Heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside.
Heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. Cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter.
Add pork ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter.
Add 3 tablespoons of the oil to the skillet. Add plantains; cook, turning often, until golden, about 3 minutes.
Transfer with a slotted spoon to a large bowl; set aside.
Repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed.
Stir mixture together.
Puree half of the mixture in a blender with 1/2 cup of the broth.
Pour through a strainer; reserve liquid. Repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth.
Pour through a strainer; reserve liquid and set aside.
Process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside.
Heat a small skillet over medium-high heat; add the ancho chilies.
Cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl.
Repeat with mulatto and pasilla chilies. Pour boiling water over cooked chilies to cover; set aside 30 minutes.
After they have soaked. puree in a blender and then pour through a strainer into a Dutch oven; discard solids.
Add remaining 2 cups of chicken broth to the Dutch oven.
Heat mixture to a boil over high heat; reduce heat to a simmer.
Add the chicken, pork, plaintain-nut mixture, and tortilla mixture to the Dutch oven; cook until pork is tender, about 2 hours.
Set aside to cool, about 20 minutes.
Remove meat; shred meat with a fork.
Stir shredded meat into the sauce; pour into a serving bowl or platter.
Decorate with reserved sesame seeds.