Directions

1. Place the pasilla, ancho, and guajillo chile peppers, coffee, sesame seeds, oregano, cumin, cinnamon, coriander, tomato, onion, almonds, raisins, garlic, tortilla or bread, and chocolate into a pan. Add the chicken broth and set aside for an hour before blending together in the blender and draining.
2. Heat the oil in a skillet and add the chile pepper mole mixture. Add more chicken broth if needed. When it begins to simmer, add the chicken, allow to simmer for a few more minutes, and then remove from heat. Add salt if needed.