Pollo en mole

Method

1. 1 Roast each type of dried chili separately, then soak them in hot water, keeping the seeds to roast until slightly burnt.
2. 2 Roasting the chili seeds until they are completely charred black is the step that gives mole its distinctive black color and bitter taste.
3. 3 Fry ripe bananas, bread, almonds, pumpkin seeds, and raisins separately in lard.
4. 4 Blend everything with cinnamon until smooth, then strain twice through a sieve until very smooth.
5. 5 Fry the sauce in pork fat for 30 minutes, stirring constantly until it darkens and thickens.
6. 6 Add Mexican chocolate chips, then simmer the boiled chicken in the sauce for 40 minutes and sprinkle with toasted sesame seeds.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace step 6: simmer under low pressure for 15 minutes, then release pressure naturally; the sauce still needs to be fried for 30 minutes.