Start by preparing your chiles. Give them a quick rinse and dry. Using a sharp knife, carefully slice from the stem end to the bottom end on one side of the chile. Pull off the stem and discard. Open the chile like a book. Using your knife, scrape out the ribs and seeds. Roughly chop chile into 1 inch pieces. Repeat this process with remaining chiles.

In a very large pot**** (7 quart +), warm pork lard or oil over medium heat. Add the chile pieces, almonds and raisins. Stirring slowly and continually, cook until the chiles and almonds are nice and toasted. The insides of the chiles will look lighter in color and the almonds will give off a toasted aroma (5 - 6 minutes).

Add the fire roasted diced tomato (juices and all), cinnamon, black pepper, anise, cloves, Mexican chocolate and torn bread, stirring to combine. Cook until the mixture has reduced and thickened (3 - 4 minutes).

Stir in 2 cups of water, sugar and salt and bring the mixture to a simmer. Once the mixture reaches a simmer, transfer everything to a large slow cooker (scrape everything in there!). Cook on low for 6 hours. This mixture is known as the mole base.

Turn off your slow cooker and transfer the mole base to a medium sized bowl. Scoop half of the mole base into a blender. Add 2 cups of chicken stock and blend until smooth (this takes a little while, about 5 minutes). While the mixture is blending, take a moment and give your slow cooker a quick wash and dry. Set a large medium-mesh basket strainer over your slow cooker. Once the mixture is blended smooth, pour it through the strainer into your slow cooker with the help of a spatula. Repeat the blending/pouring process with the remaining half of the mole base.

Stir in 3 more cups of chicken stock. Turn your slow cooker on high and simmer the mole for 2 hours. I can almost guarantee your kitchen will smell amazing. After two hours, check your mole for consistency and seasoning. The mole should be as thick as a creamy soup. If it is thicker than that, thin out the sauce with additional chicken stock (just a bit) until desired consistency is achieved. Season to taste with additional salt (I added about 2 teaspoons) and sugar (I added about 2 tablespoons sugar).

Finally, prepare your chicken (you can also do this while your mole is cooking if you are adept at multitasking). Fire up your grill (outside or countertop). While your grill is heating up, give your chicken a quick rinse and thorough dry. Season both sides of the chicken with kosher salt. Once your grill is nice and hot, place the chicken pieces skin side down on the grill. Let them cook for about 15 - 20 minutes then flip. The chicken is done when the internal temperature reaches 160 degrees (35 - 45 minutes). If you don't have a grill, you could certainly cook the chicken in the oven.

To serve, place a place a piece of grilled chicken on a plate. Ladle a generous amount of mole over the chicken and sprinkle with toasted sesame seeds. Add a serving of brown rice and tortilla chips. Garnish with a few sprigs of fresh cilantro.