I'm not a big fan of mole sauce but I do it make once in a while just to see if I will change my mind. This recipe makes about 5 cups of sauce and is fairly simple to make. For the meat I am using chicken. You'll need a leg and a thigh or a breast per person.and about 4 tablespoons of lard or oil to fry it in. For the sauce you will need the following:

4 cups of chicken stock. 2 cups at room temperature and 2 boiling.
12 chilies. I use 4 pastilla, 4 mulato, and 4 guajillo. Use all ancho if you like.
1 cup chopped onions.
3/4 cup of blanched almonds.
3 plum or Roma tomatoes. Skinned, seeded, and chopped.
1/2 cup seedless raisins.
1 teaspoon salt
3 cloves chopped garlic.
1/2 teaspoon ground cinnamon.
1/2 teaspoon ground cloves.
1/2 teaspoon ground cumin.
1/2 teaspoon ground anise seeds.
1/2 teaspoon ground pepper.
2 tablespoons sesame seeds.
1 1/2 oz. unsweetened chocolate.
2 tablespoons lard.
1 tortilla torn into small pieces.





Start out by getting the chicken ready. Put the chicken into a pot and cover with water. Bring to a boil then reduce the heat and simmer for around 25 minutes. Add any spices you like for flavoring.





When the chicken is done, drain and put on a plate.





Melt 4 tablespoons of lard in a pan. Use oil if you like.





When the lard is hot, add the chicken. Fry on all sides until golden brown.





Once cooked, put on a plate and save for later.





For the sauce. Pull the stems off the peppers and remove the seeds. Tear into small pieces and put into a bowl.





Add 2 cups of boiling chicken stock to the peppers and let sit for 30 minutes.





I'm using whole cloves, cinnamon, anise seeds, and cumin so now is the time to grind those up.





Put the 3/4 cup of almonds into a blender and chop them up.





After the peppers have finished soaking, add them and the broth they were soaking in to the blender with the almonds. Add the tomatoes, onions, garlic, tortilla, cinnamon, cumin, anise, sesame seeds, pepper, raisins, cloves, and salt.





Blend until you get a nice puree.





Melt 2 tablespoons of lard or oil in a pan then add the puree from the blender. Cook over medium heat for 5 minutes stirring constantly.





Reduce the heat to low and add 2 cups of room temperature chicken stock and the chocolate. Cook, stirring once in a while, until the chocolate has melted.





Add the chicken. Cover and simmer for about 25 minutes. Baste the chicken with the sauce every once in a while.





Serve on a plate with some of the sauce.