6-7 whole dried ancho chiles

6-7 whole dried pasilla chiles

6-7 whole dried mulatto chiles, or New Mexican chiles

1-4 whole dried chipotle chiles, to taste (I used 3 and it wasn't hot at all)

1/2 c. raisins

10 cloves garlic (do not peel)

1 t. cloves

1 t. cinnamon

1 t. cumin

1/2 c. slivered almonds

1/4 c. shelled peanuts

2 medium onions, chopped

2 32oz cans fire-roasted diced tomatoes

6 oz. unsweetened chocolate

2 T. sugar

4 c. veggie stock

salt to taste

In a cast-iron skillet, dry roast the dried chilies in batches over medium heat for a few minutes on each side, until they are browned and puffy in spots. Place the chilies in a soup pot along with the raisins and pour boiling over them to cover. Place a bowl or another pot on top of the chilies to keep them immersed in the water (they tend to float). Let sit for ~30 min. while you prepare the garlic and onions.

In the same cast-iron skillet, dry roast the unpeeled garlic cloves in the pan for ~10 min over medium heat. Garlic is done when black scorch marks appear on the outside of the garlic peels. Place in a bowl and set aside to cool. Once the garlic is cool, peel it and set it aside.

Mix together the spices (cloves, cinnamon, cumin) in a small bowl and set aside.

Brush out any garlic peels or chili seeds out of the cast iron skillet. Dry roast the nuts for 2-3 min. over medium heat, until toasted. Place in a bowl and set aside.

Cook the onions in a small amount of olive oil until golden. Add the spices and stir to coat the onions with the spices.

Drain the chilies and raisins. Cut the ends off the chilies and throw them away. (I don't worry about the seeds – they just get ground up along with everything else)

Working in batches, grind up the chilies, raisins, garlic, onions, and canned tomatoes in a cuisinart. Take 1 or 2 batches worth and return it to the skillet where you cooked the onions and spices. Put the rest of the batches directly into a crockpot.

Bring the mixture in the skillet to a boil and add the unsweetened chocolate and the sugar. Stir until the chocolate is completely melted. Add this mixture to the rest of the mixture in the crockpot.

Add the veggie stock to the crockpot and cook it on low for 4-6 hours, until mixture is thick. Stir occasionally.

Note: this makes a TON of mole sauce, enough for maybe 6 batches of enchiladas. This is a GOOD thing, though because it takes such a long time to make this recipe, and luckily, it also freezes great – place enough mole sauce for 1 meal in each container and freeze!

Adapted from: Turkey with Poblano Mole