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Sautee 20 chile puya and 2 whole heads of garlic with 2 tablespoons of oil.
Blend the sauteed chiles and garlic with 30 peppercorns, 2 tablespoons of salt, and 1 cup water.
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- 1 hour and 30 min.
Separate the meat from the broth and shred it.
Wash and dry 8 guajillo, 5 California, 10 puya, and 4-5 chile de arbol.
Throw the dried chiles in the hot pork broth to hydrate for 10-15 mins.
Place the hydrated chiles in the blender with 7-8 garlic cloves, 1 ½ cup broth (pork broth), a thick slice of an onion, a sprinkle of cumin, salt, and bouillon.
Blend the chile mixture.
Add the chile mixture into a pot with 1 tablespoon of oil.
Once the oil is hot, add the red chile mixture into the pot and let it simmer.
Add 2 small spoons of flour and 2 cups of the pork broth into a clean blender.
Blend the flour and broth mixture.
Slowly add the flour/water mixture into the mole to thicken it.
Cook until it is lightly boiling.
Add Chicken, bouillon, and salt.
Very lightly/ carefully add small sprinkles of cumin until you like the flavor.