Slow Cooker Pork Mole

Remove stems, seeds, and veins from the chile pods. In a medium saucepan, bring dried chiles and 1 cup of water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes until the chiles have softened. Place softened chiles in a blender and discard water.

Place corn tortilla over an open flame and cook until burnt and crispy. Cut up and place in blender.

Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes.

Pour the sauce into the slow cooker over pork.

Cook for 6 to 8 hours on low.

Transfer the cooked pork to a cutting board, and using two forks, shred the meat, discard the bones, and return meat to slow cooker.

To assemble, place a warm sope on a serving plate; spoon on some pork mole, slices of ripe avocado, and crumbled queso fresco.