Mole negro

Method

1. 1 Remove the chili seeds and set them aside. Roast the chili flesh for 40 seconds on each side, then soak it in hot water for 25 minutes.
2. 2 Burn the chili seeds separately in a pan until they turn black and the smoke dissipates, rinse quickly under water, and then put them in a mortar; this is what gives mole negro its black color and smoky bitter taste, not chocolate.
3. 3 Roast pumpkin seeds, sesame seeds, cinnamon, and sliced ripe bananas until slightly browned, then grind them together with chili peppers, charcoal powder, and roasted onions.
4. 4 Strain the sauce twice through a fine sieve, then fry in oil for 30 minutes, stirring constantly until the sauce thickens like varnish.
5. 5 Add chocolate, hoja santa leaves, and 300 ml of broth, then cook the chicken for 30 minutes over the lowest heat.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace the chicken cooking step in step 5: after adding chocolate, hoja santa, and broth, cook the chicken under high pressure for 10 minutes, then release the pressure naturally for 10 minutes; keep step 4 as is, fry the sauce open for 30 minutes to achieve the desired dark color and thickness.