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1
Put chicken stock in a large stockpot and simmer.
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2
Clean chiles and remove chili seeds. Place seeds into a bowl, set aside.
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3
Heat a large skillet to medium heat. Add 2 tablespoons of avocado or mild flavored oil. Once oil is hot, fry chilis 4-5 at a time. Heat chilis for 30 seconds per side or until they change color. Do not over heat or they will become bitter. Add to stockpot and repeat with remaining chilis.
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4
Wipe down pan with several paper towels using tongs and toss paper towels. Add another 2 Tablespoons of avocado oil.
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5
Once oil is hot, add chili seeds, sesame seeds, pumpkin seeds, almonds, tomatillos, onion, garlic cloves, raisins, cinnamon stick, chocolate bar and piece of fresh ginger. Saute until onions are translucent and mixture is aromatic, about 7-8 minutes. Gently and slowly pour all ingredients into the simmering stockpot.
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6
Wipe pan again with paper towels, using tongs. Add 2 tablespoons of avocado oil. Once oil is hot, fry corn tortilla until crispy and add to simmering stock. Repeat with other corn tortilla. Fry bread on both sides until golden brown and add to stockpot. Repeat with remaining bread.
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7
Add cumin seeds, oregano, cloves, peanut butter and cane sugar to stockpot. Allow mixture to simmer for 15 minutes.
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8
Add mixture to blender until 3/4 full. Do NOT fill to the top. Place thick towel over lid so steam does not burn your hand. Blend on low, slowly increase speed and blend on high for 1 minute or until smooth. Run mixture through a large fine mesh strainer (I used 8 inch) into a large bowl or pot. Use back of spoon to push mixture through strainer. This will take GREAT PATIENCE! Once all liquid had passed through, toss nut mixture in trash. Repeat this step with remaining mixture.
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9
Once all your mixture is smooth, add salt to taste. I used 5 teaspoons of salt. You may need more if your chicken is not salted. This recipe will make 3 quarts of mole. I used a little over 1 quart for two whole shredded chickens and froze the remainder.
