Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.