Dry toast the Negro and Ancho chiles in a sauté pan until they give off an aroma and are pliable. Remove and discard the stems. Place in a bowl and cover with warm water and let steep 15 minutes.
In the same sauté pan dry toast two corn tortillas slightly and set aside. Dry toast the almonds, sesame, coriander, anise seeds, cloves and cinnamon stick for a minute or two.
In a blender or food processor add the previous toasted tortillas, seeds, cinnamon, black pepper, garlic, Mexican chocolate and 2 cups chicken stock. Blend until a thick paste forms. Add the chopped tomatoes, onion, raisins, soaked peppers and juice from the steeping bowl. Blend until pureed.
Place all in a large pot. Bring to a boil and add a cone of piloncillo and the kosher salt. Simmer for 15 minutes.
Pork
Heat oil in skillet over medium-high heat. Season the pork with salt and sear on all sides until brown in skillet. Deglaze the pan with 1/2 cup chicken stock and set aside. Add pork to the large molé cooking pot along with bell peppers, Poblano chilies, onion, garlic, bay leaves, oregano, thyme, cumin, deglazed pan juices and remaining 2 cups chicken stock. Simmer, uncovered for 3 1/2 to 4 hours or until fork tender.
Carefully remove meat from molé and shred. Use an immersion blender and puree mole sauce until smooth, or pour into a blender and puree.
Serve the shredded pork and spoon molé sauce on top along with toasted sesame seeds with tortillas. Serve with guacamole and pico de gallo.
Notes
Pasilla (Spanish for "little raisin") chiles, also known as Chile Negro, have a thin flesh with notes of berry. Pasilla chiles are the dried form of the Chilaca pepper.
Ancho chiles are the dried form of the Poblano pepper.
I will often double the chocolate for a richer flavor. Mexican chocolate cakes vary in size some between 3-4 ounces.
8 oz. Mexican sugar cone, unrefined whole cane sugar. Feel free to substitute brown sugar.