Aha, here's how to grind an avocado stone:
Yesterday I bought another package of dried chiles.
I'm beginning to catch on that a Mexican company calls them chilis, New Mexican, chiles.
This package had two names for the pods, Puya Chile, Pulla Chile, and on the front of the package, Chili Puya.
This time the package described it: "This is similar to the guajillo chile, only smaller and more potent. It has a fruity flavor that's good in salsa and stews.
OK, then, I'll use that along with the New Mexico mild ones mentioned in another post in my next adobado effort (soon, soon).
Googling, it has mexican origin, is 5000-8000 SHU.