Fill large pot with water and add carrots, celery, onion, chicken and salt. Bring to a boil and strain, turn heat to low, cover and simmer for a couple hours until chicken is tender. Be sure to strain the foam that forms at the top. Set aside.

While chicken is cooking, heat iron skillet to medium heat and roast separately and evenly the following ingredients making sure to lightly char, but not burnt (it will ruin the flavor of the mole). Start with black chiles and roast for about 10 minutes. During the last 5 minutes, add the seeds and roast along with the chiles. Remove from pan and add chiles to bowl of water to soak (and set seeds aside).

Next, roast the Colorado chiles in the same pan. Make sure to remove the seeds as they will add too much heat. Remove and add to the water with the black chiles.

Again to the same pan, add the almonds and roast evenly for several minutes until aromatic. Remove, set aside. Do the same with the sesame seeds, making sure to pay close attention and turn frequently. It takes about 15 minutes to get them a little toasty. Remove and set aside.

Add peppercorns and cinnamon stick to the pan, roast for about 5 minutes until aromatic, remove and set aside.

Now add the tomatillos (with skin on), onions (skin side down), and garlic (also with skin on). Roast in pan for about 15 minutes. Remove, peel skin off and set aside.

In food processor, add strained Colorado chiles, spices (cinnamon, thyme, pepper, salt), almonds, sesame seeds, 3 tablespoons of the chicken stock and process until smooth. Remove and set aside.

To the same processor container, add strained black chiles (torn in pieces) along with seeds, a little chicken stock and process briefly until blended, but still a little chunky. Remove and add to Colorado chile paste you previously processed.

To the same processor container, add the tomatillos, onions, garlic and pulse several times until blended and the consistency of apple sauce.

In heavy-bottom pan, heat olive oil (medium high) and add chile paste. Cook for about 5 minutes, making sure to turn and cook through. To the same pan, add the tomatillo mixture and continue to cook for a couple minutes. Add 1/2 cup of chicken broth and continue to cook. As the liquid cooks down, add more chicken broth and stir. Taste and add salt to taste.

Continue to cook for about 20 minutes until desired consistency and taste.

To prepare the chicken for serving, remove pieces from the pot you cooked it in and add to pan or baking dish. Discard the veggies as they will be quite mushy. Strain the stock. This is great stock to freeze or use for soup, so don't discard.

When ready to serve, heat chicken with a little stock in pan or oven. Cover with desired amount of mole.

Serve with warm corn tortillas and rice if preferred.