Mole Negro

cooking.nytimes.com

Mark Oberemk

78 grams chilhuacle negro chiles (about 10) or 78 grams ancho chiles (about 4), stemmed and seeded

38 grams pasilla chiles (about 3), stemmed and seeded

27 grams guajillo chiles (about 4), stemmed and seeded

½ large very ripe plantain, unpeeled

2 large Roma tomatoes (250 grams)

2 medium tomatillos, husked (62 grams)

¼ large white onion

2 large garlic cloves, unpeeled

3 tablespoons rendered lard, preferably not hydrogenated

2 tablespoons roasted whole almonds

1 tablespoon roasted whole peanuts

1 (3-inch) piece canela (Ceylon cinnamon) or 1 (1-inch) piece cassia cinnamon

2 whole cloves

1 whole star anise

½ teaspoon whole (or ground) allspice berries

½ teaspoon black peppercorns or ground black pepper

1 tablespoon raw pumpkin seeds

1 tablespoon raisins

1 tablespoon raw sesame seeds, plus more for serving

½ teaspoon whole (or ground) cumin

½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves

½ teaspoon dried oregano, preferably Mexican

1 dried or fresh avocado leaf or 2 bay leaves

2 corn tostadas, or corn tortillas, toasted

5 cups homemade chicken stock or low-sodium chicken broth

4 teaspoons kosher salt (such as Diamond Crystal), plus more to taste

67 grams/2.3 ounces Mexican chocolate (such as Abuelita), chopped

Roast chicken or turkey, for serving

Directions at cooking.nytimes.com

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