Remove the stems and seeds from the large chile pods and only the stems from the small chile pods, if any. Add all the dried chiles to a large, heavy pot. Drizzle in ¼ cup of oil or spoon in pork lard. Heat to medium heat. After a minute or two, the chiles should begin to sizzle and become aromatic. Currently, flip and gently press chiles to the bottom of the pot to toast and blister slightly. Flip a few more times. Reserve chiles in another pot. Remove any chile seeds remaining in the pot.

Drizzle in another ¼ c of oil into the same pot. Drop in the cubed bread. Toss around for a few minutes until bread is toasted on most sides. Reserve the bread in the pot with chiles.

To the pot, add the roughly chopped onions, serrano peppers, garlic, and tomatillos. Let them dry roast for a few minutes before adding quartered tomatoes and a drizzle of oil. Let the ingredients char slightly, turning now and then.

Add the pepitas, almonds, peanuts, and sesame seeds. Pour in a little more oil. Sauté and toast nuts and seeds with other ingredients for a few minutes.

Now add the spices, oregano, cumin, anise, cinnamon, cloves, peppercorns, and raisins (or plums). Sauté for 3-4 minutes.

Pour in 8 cups of water. Gently stir all the ingredients in the pot. To the pot, add in all of the reserved chiles and toasted bread. Stir well to combine. Continue cooking for 10 minutes. Remove from the herat and let all the ingredients sit for 20 minutes.

After 20 minutes, in two batches, transfer all the ingredients from the pot to the blender jar. Holding the lid down with a towel, blend on high until very smooth. If you are not using a power blender, you may have to blend for a few minutes. If it’s still not smooth and creamy looking, you may have to strain the mole sauce using a wire mesh strainer. Pour blended mole sauce into a large bowl as you blend. Pour in 2 cups of water to the blender jar and swish around to catch any remaining mole sauce left in jar. Pour into bowl. Stir to combine. Set aside.

Wipe out the large pot. Add 1/3 cup of pork large or oil and preheat to medium for a few minutes. Once it’s hot, pour in the reserved mole sauce. Keep the lid close by because it will begin to splatter. Stir well to combine. At this time, you will season with salt, to taste. Add salt a little at a time, letting mole cook for a few minutes before adding more salt.

Once you are happy with the seasoning, add the chopped Mexican chocolate. Stir as needed. Once chocolate has melted, taste for salt once again. Reduce heat slightly and continue simmering for the next 3 hours or until the mole reduces and becomes darker. Let mole sauce cool before storing in an airtight container.