Authentic Mole From Veracruz Mexico - cooking recipe

Ingredients

1 whole chicken (cut in pieces)
3 tablespoons chicken base (or 3 chicken bouillon cubes)
6 cups water
1/2 cup oil
4 ancho chilies
4 pasilla chiles
4 mulato chilies
3 prunes (seedless)
1 tablespoon raisins
1/4 teaspoon anise
1 banana (actually you will need a platano but an unripened banana can work too, peeled and mashed)
1 tablespoon sesame seeds
1 tablespoon unsalted peanuts
1/4 cinnamon stick
6 shortbread cookies (prefferably Maria's brand galletas)
2 whole cloves
2 black peppercorns
1/4 small white onion
1 garlic clove
1 corn tortilla (fried)
1 tablespoon piloncillo (can use brown sugar if you cannot find piloncillo)
1 tablespoon mexican chocolate (I use abuela brand)

Preparation

Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
Enjoy!