In a medium bowl, cover all of the chili peppers with hot water. Let them stand for 30 minutes.
In a large skillet, combine sesame seeds with the anise, cumin, coriander, peppercorns and cinnamon stick. Toast over moderately low heat, stirring, until fragrant, about 2 minutes. Allow to cool then grind the seeds and spices to a fine powder using a spice grinder or mortar and pestle.
Using the same skillet, melt 1 tablespoon of the lard over medium low heat. Stir in the raisins, almonds and cook the mixture until the almonds are toasted and the raisins are plump, about 5 minutes. Transfer to a large bowl and reserve.
Melt 1 tablespoon lard in skillet. Stir in the tomatoes, garlic, onions and the spice powder and cook over medium high heat until just simmering, about 7 minutes. Add the drained chilies and the chicken stock, cover partially, and simmer for 1 hour. Remove from the heat. Working in batches, transfer sauce and chocolate to a blender and puree until smooth, if using a standing blender; if using an immersion blender, blend until smooth in skillet. Season to taste with salt and pepper. At this point you can refrigerate the mole for up to 10 days, or freeze.
- When you are ready to slow cook – here are the steps:
- a 1 pd bag of frozen chicken thighs or breasts in the crockpot
- 6 julienned shallots, in the crockpot
- 1 16 oz bag UNSALTED cashews in the crockpot
- The entire batch of mole sauce over all the ingredients and stir
- For extra richness, I add two cups of beef stock. but chicken stock or vegetable stock is more traditional.
- Cook on low in the crock pot for 7 hours – leaving on warm till you ready to serve
- I like to serve my chicken over butter noodles versus enchiladas or rice. I just like it that way! Traditionally this dish is served over rice or with tortillas.
- Cooking in the crockpot – the sauce is a little less thick than if we cooked it in the oven. If the sauce comes out too thin for your taste, you can always scoop out some of the sauce and reduce in a saucepan on the stovetop.