Chicken in Red Sauce, Oaxaca Style (Mole Coloradito de Oaxaca)
Servings 4-6

3-1/2 to 4-pound chicken, cut into serving pieces
3 cups chicken stock,
about 6 ancho chilies
1 medium onion, chopped
1 clove garlic, chopped
4 medium tomatoes, peeled and chopped
1/8 teaspoon cinnamon
1/4 teaspoon oregano
2 tablespoons sesame seeds, toasted and ground
2 tablespoons lard or vegetable oil
salt, freshly ground pepper

Put the chicken pieces into a large saucepan or heatproof casserole and pour in enough chicken stock to cover. Bring to a boil, lower the heat, cover, and simmer gently until the chicken is tender, about 45 minutes. Lift out the chicken pieces and set aside. Pour the stock into a container and set aside. Rinse out and dry the saucepan or casserole. Pull off the stems and shake out the seeds of the ancho chilies. Tear the chilies into pieces, pout them into a bowl with 1/2 cup warm water, and soak, turning them from time to time, for about 1 hour. Transfer the soaked chilies and any liquid to a blender or food processor. Add the onion, garlic, tomatoes, cinnamon, oregano, and sesame seeds and reduce to a coarse puree. Heat the lard or oil in a skillet and add the puree. Saute, stirring constantly with a wooden spoon, until the mixture is thick and heavy, about 5 minutes. Turn the chili mixture into the casserole and stir in 2 cups of the reserved stock. Season to taste with salt and pepper. Add the chicken pieces and simmer, uncovered, until the chicken is heated through and the sauce slightly thickened. Serve with rice, tortillas, guacamole, and beans.