3 tb Oil
2 ½ lb Chicken pieces
2 tb Minced garlic
¾ c Diced onion
2 c Chicken broth
1 c Peeled seeded tomatoes- (canned)
2 tb Epazote or oregano
¼ lb Assorted Mexican chiles: such as pasilla, guajillo, mulata - stems and seeds removed
½ ts Ground cloves
1 tb Cocoa powder
½ ts Cinnamon
¼ c Shelled almonds
HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all sides.
Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes.
Remove the chicken to a platter and set aside.
Place the cooking liquid in a blender or food processor and blend until as smooth as possible.
Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes.