Mole Sauce

This traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin.

3 white onions, quartered
4 plum tomatoes, quartered
3 cloves garlic, peeled
2 banana peppers
3 ancho chilies, dried
1 t chili powder
1 t cocoa powder, unsweetened
2 cups chicken stock, reduced sodium
1 lime, juiced and zested

Raise the oven rack to highest position and preheat the oven to broil. Toss all the vegetables except for the ancho chilies into a cast iron skillet or sheet pan. Place the pan under the broiler and cook until all vegetables are bubbly and the tomatoes start to blacken. The vegetables should be stirred once while in oven. Remove the vegetables from the oven and allow to cool for 5 minutes. While the vegetables are cooking, place chilies in a mixing bowl, cover with boiling water and allow to steep for 10 minutes.
Remove the stems from the chilies.
Place slightly cooled vegetables in a food processor or blender along with chilies. Blend until smooth. Transfer the mixture to a saucepan. Add the spices and stock. Cook over medium heat for an additional 25 minutes. Finish with the lime juice and zest.