Chicken in Mole, Puebla Style

INGREDIENTS

• 7 pasilla chiles*
• 2 tablespoons sesame seeds, toasted, for garnish
• 6 ancho chiles*
• 2 corn tortillas, torn into pieces
• 4 pounds chicken pieces, skin on
• 4 or 5 tomatillos,** husked and cooked until soft
• 1 1/2 ounces Mexican chocolate, chopped
• Sea salt and ground black pepper to taste
• 1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
• 3 tablespoons raisins
• 4 garlic cloves, roasted
• 9 mulato chiles*
• 5 whole cloves
• 20 whole black peppercorns
• 1 tablespoon seeds from the chiles, toasted
• 1-inch piece of a Mexican cinnamon stick***
• 1/2 teaspoon anise seeds, toasted
• 1/4 cup pumpkin seeds****
• 8 tablespoons sesame seeds, toasted
• 3 stale French rolls, cut into 1-inch slices
• 6 to 7 cups reserved chicken broth as needed
• 20 whole almonds, blanched
• white rice
• 1/4 teaspoon coriander seeds, toasted