Heat a dry comal or skillet over medium-low heat. Toast the ancho, pasilla, and mulato chiles (2 whole) for 2-3 minutes per side, pressing down to ensure even toasting. Be careful not to burn them.

Place the toasted chiles in a bowl and cover with hot water. Let them soak for 30 minutes, or until softened.

In a large pot or Dutch oven, heat the lard (2 tbsp) over medium heat.

Add the chopped onion (1 whole) and garlic (4 cloves) to the pot and sauté until softened and translucent, about 5-7 minutes.

Add the almonds (½ cups), peanuts (½ cups), raisins (¼ cups), sesame seeds (2 tbsp), chopped tortillas, cinnamon stick (1 whole), cloves (½ tsp), black peppercorns (½ tsp), and anise seed (¼ tsp) to the pot. Cook for 2-3 minutes, stirring constantly, until fragrant.

Drain the soaked chiles, reserving the soaking liquid. Place the chiles in a blender with some of the reserved soaking liquid and blend until smooth. Add more liquid as needed to achieve a smooth paste.

Pour the chile paste into the pot with the onion (1 whole), garlic (4 cloves), nuts, and spices. Cook for 5-7 minutes, stirring constantly, until the paste darkens and thickens.

Stir in the chicken broth (4 cups), Mexican chocolate (4 oz), salt (1 tsp), and sugar (1 tsp) (if using). Bring to a simmer, then reduce heat to low and cook for 1-2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded.

Taste and adjust seasoning as needed. Add more salt (1 tsp) or sugar (1 tsp) to balance the flavors.

Serve the Mole Poblano over chicken, turkey, or enchiladas. Garnish with sesame seeds (2 tbsp).