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Break apart a whole chicken and add it to a pot of boiling water with 1 tablespoon of salt, ½ an onion, and 6 garlic cloves.
Remove the foam from the top of the boiling chicken.
Cook the chicken for about 45 minutes.
In a pan, add ¼ cup of avocado or olive oil and toast 2 tortillas until browned.
Toast the chiles anchos, chiles guajillos, pasilla chiles, and tomatillos in the oil, being careful not to burn them.
Toast the 6 garlic cloves, 8 almonds, ¼ cup of papitas or pumpkin seeds, and ¼ cup of sesame seeds.
Add the toasted spices (allspice, peppercorn, cloves, cinnamon stick) and ½ tablet of chocolate.
Add 2 cups of chicken broth and blend all the toasted ingredients into a paste.
Blend the paste with 3 more cups of chicken broth until smooth.
Separate the chicken from the broth and remove the skin from the meat.
Add the mole sauce to the pot with the chicken broth and 2 ½ teaspoons of salt, whisking to combine.
Add the chicken back to the pot and let simmer for 5 minutes.