Mole Negro Oaxaqueno: Oaxacan Black Mole

Ingredients

• 2 (3 pound) chickens, cut into 12 pieces, skinned
• 5 chilhuacles negros, seeded and deveined; seeds reserved
• 5 guajillos, seeded and deveined; seeds reserved
• 4 pasillas Mexicanos, seeded and deveined; seeds reserved
• 4 anchos negros, seeded and deveined; seeds reserved
• 2 chipotles mecos, seeded and deveined; seeds reserved
• 1/2 head garlic, cloves separated
• 2 tablespoons whole almonds
• 2 tablespoons shelled and skinned raw peanuts
• 1 (1-inch) piece Mexican cinnamon
• 3 black peppercorns
• 3 whole cloves
• 3 tablespoons sunflower oil
• 1 1/2 tablespoons raisins
• 1 slice egg-dough bread
• 1 small ripe plantain, cut into 1/2-inch slices
• 1/2-cup sesame seeds
• 2 pecan halves
• 1/2 pound chopped tomatoes
• 1/4 pound chopped tomatillos
• 1 sprig thyme, or 1/2 tsp. dried
• 1 sprig Oaxacan oregano, or 1/2 tsp. dried
• 2 tablespoons lard
• 4 1/2 ounces Mexican chocolate
• 1 avocado leaf
• Salt, to taste
• 4 large onions, chopped, plus 1 medium onion, quartered
• 8 ribs celery, chopped
• 8 carrots, chopped

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