Heat a large, deep pan over medium high and add lard or oil. Once the fat is hot, about 2 minutes, add in the chilies in batches so as not to over crowd the pan. Using tongs, gently stir them around until they become aromatic and slightly soft. Remove from pan with a slotted spoon and place in a mixing bowl. Continue until you’ve gone through all chilies.
To the same warm pot, add diced onion and garlic. Saute until softened, about 2-3 minutes. Stir in the raisins and almonds and cook for another 2-3 minutes.
Next, stir in the sesame seeds, cloves, cinnamon stick, anise, coriander, peppercorns, thyme and allspice. Stirring frequently, let the mixture cook for 3-4 minutes.
Stir in the tortilla pieces, tomatoes and tomatillos to the mixture and cook for another minute or so until the juices begin to release.
Add the reserved sautéed chilis to the pan along with the chicken broth. Once the mixture starts to simmer, add in the chocolate pieces and salt. Stir then let simmer for 15 minutes.
Remove from heat, cover and let the pot rest for 30 minutes so the chilies completely soften.
Working in batches, slowly puree the whole mixture in a high speed blender or food processor. The mole can be stored in an air-tight container in the refrigerator for up to one month or in the freezer for up to a year.
When you’re ready to eat, drizzle over roasted chicken. If the mixture seems thick, dilute with a bit of chicken broth to reach desired consistency.
Nutrition facts do not include chicken as that will vary based on cooking preparation. Recipe slightly adapted from Pati's Mexican Table