Easy Mole with Simple Ingredients

Steps

1. 1
   Add water, salt, bay leaves, garlic, and half an onion to a pot. Bring to a boil over high heat.
2. 2
   Add the chicken and bring back to a boil. Skim away any impurities that rise to the surface.
3. 3
   Reduce heat to medium-low, cover, and simmer for about 30 minutes until the chicken is fully cooked.
4. 4
   Remove the chicken and aromatics. Strain the broth to measure 2 quarts. Add the Mexican chocolate to the broth and let it dissolve.
5. 5
   In another pan, heat oil over medium heat. Cook the onion piece until softened, then transfer to the broth.
6. 6
   Add the tomato halves to the pan and cook about 1 minute per side until softened. Transfer to the broth.
7. 7
   Dry the peppers with a damp towel, then fry each type carefully for just a few seconds—do not burn. Transfer to the broth.
8. 8
   Fry the New Mexico peppers one by one in the same manner. Transfer each to the broth.
9. 9
   Fry the saltine crackers until crispy but not burned—these help thicken the sauce. Transfer to the broth.
10. 10
    Transfer the fried ingredients and broth to a blender. Add the optional mole paste, garlic cloves, allspice, cinnamon, and cumin seeds. Cover with a kitchen towel over the top opening and blend until completely smooth.
11. 11
    Pour the sauce into a clean pot and bring to a simmer over medium heat, stirring constantly. Taste and adjust salt as needed. If too spicy, add more hot chocolate.
12. 12
    Shred the cooked chicken and stir it into the sauce. Continue simmering for another 10 minutes, stirring frequently to prevent sticking.
13. 13
    Serve immediately and enjoy.