Ole! To Mole

Today I did my fiesta Cinco de Mayo table. My pico de gallo was outstanding.  I had some large flour tortillas, tacos, a nice ripe mango and fresh cilantro. So who needs chocolate for a Mole. I do!
Today, across Mexico, mole has become a mass-produced product.
There is continued debate about just when, where and why mole poblano became the the most famous Mexican dish. Like other traditional dishes, it is not consumed everyday. Though very labor intensive, it is worth the sacrifice.

                          Mole Probano
1 chicken, clean and prep into 8 pieces
1 T sofrito
Oil for frying
1 sweet onion, sliced, sauteed
4  garlic cloves, sauteed
1 corn tortilla, fried
2 T Olive oil
2 ounces pumpkin seeds
2 ounces walnuts, roasted
3 T roasted peanuts
3 T raisins, fried
2 T sesame seeds, toasted
1 15 ounce diced tomatoes, drained
1 ripe plantain, baked or boiled, skin and core removed, chopped
3 each: mulato chiles, ancho, chipote and pasilla seeded
6 black peppercorns
1/8 t cloves
1/2 t cumin
1/4 t nutmeg
1 t cinnamon
2 ounces chocolate
salt to taste

Prep chicken into 8 pieces. Season with sofrito. Cover and refrigerate.
Devein chiles, save some seeds, tear into flat pieces.
Break up tomatoes and chocolate in a large bowl
Add grind cloves, peppercorns, sesame seeds, balance of spices, garlic, onions, tortilla, nuts, raisins, plantain to tomatoes and chocolate.
Fry chiles in oil. drain. Reconstitute chiles by submerging in hot water for one hour.
Puree the mixture in batches. Puree chiles. 
Fry chicken pieces and set aside
Leave a small residue of oil in pan and add chile puree
Simmer 5 minutes until darken and thick. Add tomato puree and 5 cups stock. Simmer 40 minutes, stirring occasionally.
Season to taste and serve over chicken