Step 1

In a heavy (cast iron is best) frying pan heat 2 tablespoons of oil over medium heat.

Step 2

Add the chopped dried chiles, garlic, cloves, pumpkin seeds, almonds, sesame seeds, star anise, and tortilla chips.

Step 3

Cook for 5 minutes, or until chiles are softened and begin to brown. Don't scorch the garlic!

Step 4

Add the tomatoes, onion, raisins, bananas, cinnamon, and 1 cup of chicken stock.

Step 5

Simmer for 20 minutes or so, adding more stock as needed, until all the ingredients are soft.

Step 6

Place in a blender, about 2 cups at a time, and puree adding chicken stock as needed until the mole is a smooth, thick paste.

Step 7

Heat the remaining two tablespoons oil over medium heat.

Step 8

Add the chili powder and the chocolate.

Step 9

Cook, stirring constantly, until chocolate and chili are melted together and smooth - be careful not to scorch!

Step 10

Stir the pureed mixture into the chocolate mixture.

Step 11

Bring to a boil, adding more chicken stock as needed to reach desired consistency.

Step 12

Add sugar and salt to taste.