Mole Negro or Dark Mole

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The directions are misleading. However, the resulting mole is OUTSTANDING!. I prefer to use pasilla chiles (and chiles negros, if available. The result is a bit more mild. I use almonds and pecans. (Don't usually have the others.

Recipe requires more chicken stock than stated. I process it in small batches in the food processor and blend all of it together in one large batch. I freeze the paste in 2 cup portions. When I want mole, I defrost a bag, place the paste in a blender, and finish the puree with additional chicken stock.

Final word: YUM!

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I am writing in hopes that Food Network will take this recipe down as indicated by jason.lowmiller.
First of all - two pounds of chilis for 6 servings of sauce - fry them in a "medium" saucepan. I don't know what your idea of "medium" is, but we had to use our turkey roaster.
We could not find cascabel chilis and searched the internet for a substitute. They suggested chipotles or use more of the guajillo. We ended up doing half and half.
The directions are terrible and too vague. One square of chocolate, one pinch of cumin for 2 pounds of chilis - just think about the ratios!
The thing came out awful - we threw it away before we finished. It was SO SPICY you couldn't eat it. We like it hot, but you want to taste all the flavors.

PLEASE DO NOT RUIN YOUR DAY like we did and make this.
PLEASE Food Network take this recipe down.
Thank you.

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This recipe yields much more than indicated. It makes enough sauce for at least 30 pounds of chicken (with bones. I made it as a test recipe when planning a large family party, and it's the one I stuck with. It took me ALL DAY to make, but it was well worth it.
I did some doctoring up however. I used all the liquid in which I boiled the tomatoes to soften the chilies. Then I added about a half cup of peanut butter, a couple of tablespoons of toased seame oil, plenty more Mexican chocolate (Abuelita or Ibarra, and a small can of chipotle chiles in adobo. Just for good measure, I fried a couple of things in lard. I ended up simmering the sauce for about an hour to fully develop that slow simmered, concentrated flavor.

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2 Lbs of chiles to serve 6?!?!? These are the worst directions I've ever seen, this recipe should be taken down immediately.