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For the marinade: sautee 20 chile puya and 2 whole heads of garlic with 2 tablespoons of oil. Blend with 30 peppercorns, 2 tablespoons of salt, and 1 cup water.
For the mole rojo: Boil 4lbs Trozo de pierna de puerco with one whole onion and a whole head of garlic and 2 tablespoons of salt for 1 hour to 1 hour and a half.
Separate the meat from the broth and shred it. Put the meat to the side.
Wash and dry 8 guajillo, 5 California, 10 puya, and 4-5 chile de arbol. Throw them in the hot pork broth to hydrate for 10-15 mins.
Take the chiles out and place them in the blender with 7-8 garlic cloves, 1 ½ cup broth (pork broth), a thick slice of an onion, a sprinkle of cumin, 1 tosp salt, and 1 tosp Bouillon.
Blend the chile mixture.
Add the chile mixture into a pot with 1 tablespoon of oil and let it simmer.
To a clean blender add 2 small spoons of flour and 2 cups of the pork broth. Blend this together.
Slowly add the flour/water mixture into the mole to thicken it.
Cook until it is lightly boiling.
Add Chicken, bouillon, and salt.
Add small sprinkles of cumin until you like the flavor.