(Chicken in Red Country Mole,
adapted from Diana Kennedy's "The Art of Mexican Cooking," p. 224)
1 lg. chicken (3.5-4 lbs.), cut into serving pieces, with giblets
1 sm. white onion, rough chopped
2 garlic cloves, peeled and rough chopped
water or light chicken broth to cover
salt to taste
2 oz. (about 11) chiles guajillos
2 oz. (about 7) chiles pasillas
2 oz. (about 5) chiles anchos
6 tbsp. lard or cooking oil, divided
5 oz. (1 rounded cup) hulled raw pumpkin seeds (pepitas)
6-7 c. chicken broth
4 garlic cloves, peeled and rough chopped
3 whole cloves
salt to taste
1.) Put chicken, onion, and garlic in pan. Cover with water or light chicken broth. Salt and bring to a simmer. Cook until nearly tender (not cooked through, about 18-20 minutes.
2). Drain and measure broth. There should be 7 c. If not, make up to that amount.
3.) Remove stems from chiles. Slit open and remove and discard seeds and veins.
4.) Put chiles in a pan and cover with water. Bring to simmer and simmer for 5 minutes. Remove from heat and let steep for 15 minutes.
5.) Meanwhile, heat 1 tbsp. lard in frying pan. Add pumpkin seeds and heat over med. until all have swelled and popped. Set aside.
6.) Into blender, add.5 c. broth, garlic, and spices. Blend to thick, textured paste.
7.) Heat remaining oil in heavy pan. Add seed paste, and fry over med. heat, turning and scraping constantly, about 5 minutes. Remove from heat.
8.) To blender, add 1 c. broth and half the chiles. Blend very thoroughly. Add to pan. Repeat with remaining chiles. Use only enough broth to release the blender blades. Add to pan.
9.) Return pan to med. heat, stirring and scraping occasionally, 15 minutes. Add remaining broth and cook for an additional 15 minutes.
10.) Add chicken and cook until tender, the sauce dark red w/ oil beginning to pool on top, about 15 minutes more.
11.) Serve a portion of chicken with lots of sauce, steamed corn tortillas, rice and beans.