Preheat grill or oven to 450°F or char vegetables under the broiler.
Remove stems and seeds from dried chiles and break into pieces if really fresh and pliable. If less pliable, lightly toast in hot skillet for 2-3 minutes first, then remove stems and seeds.
Place dried chiles in a large bowl, cover with boiling water and cover with plate to keep submerged. Let stand until softened, 20 minutes.
Place onion, tomatoes, tomatillos on foil lined baking sheet (on middle rack) or on clean grill grates and grill for 20 minutes (while chiles soak), charring on both sides (OR under the broiler of your oven). Transfer all to blender or food processor and add the garlic, peeled oranges, plantain, raisins, cinnamon and 2 cups chicken broth. Puree then pour through a strainer into a large soup pot, Dutch oven or slow cooker.
Drain chiles, reserving chile liquid. Transfer soaked chiles to blender or food processor and purée with chipotle and 2 cups soaking liquid. Pour through a strainer into pot (or slow cooker) along with pureed charred vegetables, pressing with a spatula to extract pulp and discard any remaining residue.
In a large skillet over medium heat, toast the sesame seeds, almonds, peanuts, coriander and anise seeds until lightly golden and fragrant. Transfer to blender or food processor and puree with torn tortillas and 2 cups remaining chicken broth. Add to the pot (or slow cooker) with vegetables and chili purees. Stir in 2 cups of water and simmer on Low for 2 hours (or 2 hours on High if using slow cooker with lid on).
After 2 hours, stir in chocolate pieces and season with salt to taste. Simmer another 30 minutes and serve over meat of choice with sesame seeds, chopped onion and cilantro on top.
This mole poblano makes 3 quarts (12 cups). Be sure to label and date freezer containers, good to freeze for 4 months.