Add some oil in a large pan, remove the packed mole from its 3-4 plastic bag and place in the pan. Heat the pan and using a
spatula stir continuosly but do not boil. Add chicken stock to help do this. Using a strainer will keep the chicken bits, onion and garlic out of the mole. The mole must be completely disolved. Once disolved it must cook for at least 15-20 minutes until so start to see the oils come to the surface. Be careful to stir continuously as a "Pop" of mole is extremely hot and will easily burn you. Once the mole is the consistancy of a thick gravy (using stock as a thinner) cook some more and turn the heat down.