Step 1

Place a medium-sized saucepan or skillet over medium heat.

Step 2

Add oil and diced onion and sauté for 3-4 minutes.

Step 3

Add crushed garlic and continue sautéing for another minute.

Step 4

In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper.

Step 5

Reduce heat to low and stir in the mixed seasoning ingredients along with the cornstarch. Stir for 1 minute.

Step 6

Pour in ½ cup of broth and scrape the bottom of the pot to release any bits or pieces.

Step 7

Add the onion and seasoning mixture to a large food processor or a high-speed blender along with the chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth.

Step 8

Process for 1-2 minutes or until it is completely smooth.

Step 9

Pour the sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.

Step 10

You should end up with ~2 ¼ cups of mole sauce. Use immediately to make these Chicken Mole Enchiladas or store in the refrigerator for up to 4-5 days.