Season both sides of the pork with salt and pepper and place in the slow cooker.
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.
This recipe can also be used as a filling for tacos and tamales.
This mole is made with pork, but can easily be substituted with chicken thighs or breasts
Nutrition facts do not include sopes, queso and avocado.