Directions

• Add 8 -10 cups of water to the pork. Season with salt to taste. Bring to a boil, reduce to a simmer and continue cooking for 1 hour, 30 minutes.
• Remove the stems and seeds from the dried chile peppers. Dry toast the peppers on a comal (griddle) that has been preheated at medium heat. Toast them just until they become aromatic. Turn them as needed. Do not let them burn or they will become bitter.
• Place peppers in a pot of simmering water. Add the tomato, onion, garlic, cinnamon and bay leaves. Cook for 10 minutes. Remove from heat and let cool.
• In a pan, preheat 1/4 cup of oil to medium for 3 minutes. Fry the almonds until light golden brown. Use a slotted spoon to remove onto a plate. In that same pan, fry the bread. If you need a little more oil, add it now. Remove bread once it's crispy and golden.
• Drain and discard all the liquid from the soaking pepper mix. To the blender, add chile pepper/tomato mix with 2 cups od pork stock. Blend on high until smooth. Strain sauce into a large cazuela(pot). Rinse blender and add almonds, fried bread, orange juice and 1 cup of pork stock. Blend on high until smooth.
• Add the blended bread/almond sauce to the chile sauce in the cazuela. Heat to medium. Using a slotted spoon, add the cooked pork to the sauce and 2 to 3 more cups of stock. Bring to a boil, add in the thyme, oregano, vinegar, chocolate and piloncillo. Once chocolate melts, reduce heat and taste for salt and pepper. Continue cooking at a simmer for 40 to 50 minutes. Serve with Arroz Mexicano, Mexican Rice. Yields 8 servings.