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1
In a 9-inch cast-iron skillet, toast the bread over medium-high heat, turning once, until golden.
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2
Tear the bread into large pieces; pulse in a blender until fine crumbs form.
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3
Transfer to a large bowl.
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4
In the skillet, cook the garlic over medium-high heat, turning occasionally, until soft and charred, about 5 minutes.
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5
When cool enough to handle, squeeze the clove from the skin; add to the bowl with the bread crumbs.
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6
Toast the almonds in the skillet over medium heat, tossing occasionally, until golden, about 3 minutes.
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7
Transfer to the bowl.
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8
Wipe the chile with a damp paper towel.
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9
Slit the chile lengthwise; remove the stem, ribs, and seeds, reserving the seeds.
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10
Cook the chile in the skillet over medium heat, turning once, until it just begins to blister (do not burn it), 10 to 30 seconds.
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11
Transfer to the bowl.
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12
Pour the oil into the skillet; add the onion.
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13
Cook over medium heat, stirring, until soft and translucent, about 3 minutes.
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14
Transfer to the bowl.
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15
Add the tomatoes to the skillet; cook, tossing, until slightly charred, about 5 minutes.
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16
Transfer to the bowl.
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17
Add the chipotle, adobo sauce, reserved chile seeds, banana, cocoa, sugar, cinnamon, oregano, and cloves to the bowl, and stir well.
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18
Working in batches, puree the mixture in a blender until smooth, adding the stock a little at a time.
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19
Transfer the puree to a medium saucepan.
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20
Cook over medium-low heat, stirring until slightly thickened, about 20 minutes.
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21
Pass the mole through a sieve into a serving bowl; discard the solids.
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22
Season with salt and pepper, and serve warm.
