Mole is the catch-all term for “sauce” in Mexican cuisine, but the mole most familiar to us gringos is the dark, rich version known as mole poblano. Built on layers of flavor that begin with chiles, mole can be an all-day affair of roasting and grinding each ingredient separately, before combining them with water in a cauldron called a cazuela. The mole bubbles for hours in the pot and is stirred constantly to prevent scorching. You and I don’t have that kind of time! This recipe uses shortcuts but keeps key ingredients: chile peppers, nuts, raisins, cocoa.