Mole De Woolfe

Directions

1. 1
   Take the Chipoltie and Ancho pepper, scrape out the seeds and ribs then mince fine.
2. 2
   Be Careful, Do Not get your hands close to anything and wash the knife and board when you are finished.
3. 3
   Heat the 2 tablespoons, of shortening or lard in a pot.
4. 4
   Add a tablespoon of Chili powder, the Ancho and the Chipoltie.
5. 5
   Let them brown slightly.
6. 6
   You might have to add a teaspoon of Water to keep them from burning.
7. 7
   Add one half cup Chicken broth, and the 2 tablespoons Tomato sauce.
8. 8
   Add the 2 tablespoons fine chopped Onions.
9. 9
   Then add the 1/2 TBS each of chopped Raisins, chopped Almonds or Walnuts, Sesame seed, shelled Pumpkin seeds and Peanut butter.
10. 10
    One teaspoon of unsweetened Chocolate or Cocoa, one of those secret ingredients.
11. 11
    You can raise the amount of cocoa slightly, or omit as it's a matter of taste.
12. 12
    Then the 3/4 tsp each of Sugar, and Oregano.
13. 13
    Next the 1/8 tsp each of Anise seed, Allspice, Cinnamon, Cloves, Nutmeg, Ginger, and Cumin.
14. 14
    Get it up to a boil and then turn the heat way down nearly nothing for about half an hour.
15. 15
    If it looks like burning add a TBS or so more liquid, Chicken stock is fine.
16. 16
    Let it cool then zap it in a blender until smooth.
17. 17
    Be carefully when you start the blender, hot stuff seems to explode for a moment when you first turn it on so put a towel over the top.
18. 18
    You now have your base sauce.
19. 19
    OR, a lot of markets have it ready made in a jar if you want the taste without the pleasure and delightful smells of messing around with it.