Oaxacan Black Mole

8oz dried pasilla chiles
hot water

Spice blend:
1-2 TBS seeds from the softened pasillas
1 tsp ground coriander
1/2 tsp three peppercorn blend
1/2 tsp anise seed
1/2 tsp cumin
1/4 tsp cloves
1 tsp cinnamon
1 tsp Mexican oregano
1/2 tsp thyme
3 TBS slivered almonds
1/4 c pumpkin seeds
1/4 c sesame seeds

3 TBS olive oil
1 medium white onion, chopped
5 cloves garlic, peeled & quartered
4-5 tomatillos, husked, rinsed & chopped

2 chipotle chiles in ancho sauce

2 c chicken stock + more as needed
3 TBS unsweetened cocoa powder
1 TBS honey
1 TBS dry red wine
salt to taste

Place dried chiles in very large non-metal bowl, cover with hot water. You may need to place a plate on top of them to keep them submerged. Stir occasionally, and let soak for at least 2 hours to rehydrate until the peppers are soft & pliable. Remove the peppers, stem & seed them saving 2 TBS of the seeds, & place in another bowl; reserve the liquid.

Now, dry roast the spice blend. Place all blend ingredients in large, dry, heavy cast iron fry pan. Roast over medium heat for 3-5 minutes, stirring frequently to keep them from burning. Allow the blend to brown nicely, but do not burn. Remove from heat and cool slightly. Place the roasted blend in a spice mill or coffee grinder & grind to a fine powder.

Add olive oil to the fry pan & saute the onion, garlic and tomatillos until soft & fragrant. Remove from heat.

Set large stock pot on stove, measure in 1 c of the pasilla soaking water.

Working in batches with a blender (not a food processor), puree 1/3 of the pasillas & the chipotles with a portion of the onion, garlic & tomatillo mixture, adding a little of the chicken stock as needed to form a smooth, thick puree. Pour into stock pot and repeat, in batches, until all ingredients are pureed.

Add the remaining stock, 2-4 TBS of the ground spice blend, & the cocoa powder to the puree in the stock pot, stirring well with a wooden spoon. Heat the mixture to a simmer over medium heat, stirring frequently. Add the honey & red wine, and add salt to taste. Simmer the mole until it is thick and flavorful, adding stock if the mole thickens too much (it should be pourable).