Pueblo-Style Chicken Mole

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One 4 lb. chicken fryer, cut up

1 qt. water

Salt for seasoning

3 dried ancho chili peppers, washed, cored and seeded

3 dried pasilla chili peppers, washed, cored and seeded

1 ½ cups boiling water

2 TBSP. vegetable shortening

1 medium-size yellow onion, minced

1 clove garlic, crushed

½ c. pinion nuts

1 TBSP sesame seeds

1/8 tsp cloves

1/8 tsp. cinnamon

¼ tsp. coriander

1 tsp crushed dried red chili peppers

½ c. raisins

2 tomatoes, coarsely chopped

1 (1-ounce) square unsweetened chocolate, coarsely grated

1 c. chicken broth (reserved from poaching chicken)

1 tsp light brown sugar

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