Gather all your ingredients. I had the chocolate grated. I only had peanut butter, but the one I use is 100% natural, so I added 1 tablespoon. I cooked the chicken a day before and shredded it, so I heated the broth and reserved 2 cups.

Heat oil, fry the chiles, peanuts, tortilla, bread, onion, and garlic separately, one by one. Add them to the pot with the 2 cups of chicken broth. Finally, fry the tomatoes and add them to the chicken broth. Then add chocolate, cloves, peppercorns, oregano, and cinnamon. Let it sit for 5 to 10 minutes to hydrate, then blend it. Add more chicken broth to blend. (Be careful as the mixture is hot)

Melt the lard, let it cool, and add the blended mixture, straining it. Add to the blender, mole from the small jar or box with 1 cup of chicken broth and blend. Add the blended mole to the pot. Add Knorr seasoning or salt, let it boil for 10 minutes (keep stirring). Taste for salt, if you think it needs more chicken broth, add it. (In my case, it made a lot, so I reserved a cup and a half for some enmoladas, so I freeze it for later.)

Once you taste it and like it, add the chicken. Let it cook for 5 minutes, stirring. And it's ready. Red rice goes perfectly with it.

For the pickled onion: slice red or white onion. Add juice of 1 lime, vinegar, and equal amounts of water, about 5 tablespoons of salt, a touch of dried oregano, and let it sit for 5 minutes (or you can make it beforehand). Serve your chicken with rice, onion, and warm tortillas. This is a delight.