Mole Poblano Spice Mix

Process

1. Initial grind
   1. Add the chile seeds (from the mole poblano) and sesame seeds to a dry pan over medium; toast, stirring, until lightly brown - 2 minutes. Remove.
   2. Add the fennel, peppercorns, cloves, toast until fragrant - 1 minute. Remove
   3. Add all, and the dry herbs, to a spice grinder, grind to a fine powder and set aside
2. Heat the skillet over medium-high, a little oil
   1. Toast the almonds, 1 minute, then remove.
   2. Toast the peanuts, 45 seconds,, then remove.
   3. Toast the pumpkin seeds, 20 seconds, then remove.
   4. Toast the raisins, 15 seconds, then remove.
   5. Fry the bread until golden brown, then remove and break into small pieces
   6. Add all to the spice mix
3. Heat the oil over medium-high
   1. Add the onion, cook until browned - 10 minutes
   2. Add the garlic, cook 1 minute
   3. Transfer to spice mix
4. Heat over medium-high, little oil
   1. Add the tomatillos and tomatoes
   2. Cook until softened, approx 10 minutes
   3. Transfer to spice mix
5. Add the stock to the spice mix
6. Blend until as smooth as possible
7. Strain the mixture, pressing through as much of the mixture as possible. Discard the solids.