In a dry skillet over medium heat, toast the almonds, pasilla and ancho peppers, cinnamon stick, and cumin seeds until fragrant. This should take about 5-7 minutes. Stir frequently to prevent burning.

Soak the Peppers

Remove the stems and seeds from the toasted peppers and place them in a bowl. Cover with hot water and let them soak for 15 minutes until softened.

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Then add the minced garlic and diced tomatoes, cooking until the tomatoes break down.

Blend the Mole

Drain the soaked peppers and add them to a blender along with the toasted almonds, sautéed onion, garlic, tomatoes, chicken broth, and milk. Blend until smooth.

Cook the Mole

Pour the blended mole back into the pot and bring it to a simmer. Cook for about 15-20 minutes, stirring occasionally. Season with salt and black pepper to taste.