Braised Chicken With Oaxacan Chocolate Mole Sauce

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5 ancho chiles

3 dried New Mexico or guajillo chiles, stemmed and seeded

2 dried chiles negros (see Note), stemmed and seeded

1/3 cup sesame seeds, plus 1 tablespoon for garnish

3/4 teaspoon anise seeds

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

2 cloves

12 black peppercorns

One 1/2 -inch cinnamon stick

5 tablespoons lard or vegetable shortening

2 1/2 tablespoons raisins

20 whole almonds

1/3 cup raw pumpkin seeds

1 corn tortilla, quartered

5 medium plum tomatoes

5 garlic cloves, unpeeled

1 small onion, quartered

5 cups chicken stock or low-sodium broth

3 1/4 ounces Mexican chocolate, coarsely chopped (see Note)

Salt and freshly ground pepper

Two 3- to 4-pound chickens, cut into 8 pieces each

2 tablespoons chopped cilantro

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