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Ingredients

• 3 dried ancho peppers, seeded and torn into pieces
• 3 dried guajillo peppers, seeded and torn into pieces
• 2 dried pasilla peppers, seeded and torn into pieces
• 4 cloves garlic, chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 3 cups reduced-sodium chicken broth
• 2 tablespoons vegetable oil
• 2 1/2 pounds boneless pork shoulder, cut into 3/4-inch cubes
• 1 cup chopped onion (1 large)
• 1/2 cup raisins
• 1/2 cup orange juice
• 2 bay leaves
• 1 ounce Mexican chocolate, grated
• 2 teaspoons packed brown sugar
• 2 teaspoons cider vinegar
• 1/2 teaspoon salt
• Flour tortillas, warmed*

Description

Dried Chiles Often Come In Packages That Contain Many More Chiles Than Are Needed For A Singular Dish. The Good News Is That Chiles, Stored Tightly Sealed In A Cool And Dark Place, Keep For At Least A Year.

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