This ‘mole’ certainly lacks the complexity of traditional mole, but it serves as a decent substitute when you lack the ingredients, time and patience to complete all the steps required of most mole recipes.  You can choose how healthy to make it.  For a richer mole, sauté the onions in vegetable oil before adding the other vegetables and water.  To finish the mole, fry the puree in even more vegetable oil.  One time I substituted a raisin-based trail mix for the straight raisins, but this version may appeal to those allergic to nuts. Since you cannot overcook this mole, you can add this mixture to seared stewing or braising meat and let that mixture simmer slowly for another hour or two.  Serve over rice with a side of beans.

4 dried ancho chilies

½ onion

2 garlic cloves

½ t allspice

2T raisins

1 t sugar

2 bay leaves

2c chopped peeled sweet potatoes

1t ground ginger

1T cocoa

Vegetable oil to taste

Combine all ingredients with 4 cups of water in a saucepan and simmer for about 50 minutes. Let cool for 10 minutes.  Remove the stems from the chilies and the bay leaves and puree in a blender.   Optional: Fry mixture in vegetable oil until bubbly and shiny.

Cooking time: 1 hour