4 Tbsp Lard or Bacon Fat, Divided
3 Tbsp Peanuts
2 Tbsp Raisins
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme
4 Dried Ancho Chiles, deveined, seeds removed (reserve seeds), and torn
3 Dried Pastilla Chiles, deveined, seeds removed (reserve seeds), and torn
5 Dried Chipotle Chiles, deveined, seeds removed (reserve seeds), and torn
3 Cinnamon Sticks
6 Whole Cloves
2 Bay Leaves
1/2 Yellow Onion, diced
3 Garlic Cloves, minced
5 Tomatillos, husked and quartered
2 Tomatoes, quartered
28 Oz Canned Diced Tomatoes
2 Cups Chicken Broth
1 Slice Stale Bread, torn into pieces
1/2 Stale Corn Tortilla, torn into pieces
2 Pounds Chicken Breast, shredded
5 Oz Dark Chocolate
1/2 Tbsp Pure Chocolate Extract
1. In a small bowl, combine the spices: cinnamon sticks, cloves, bay leaves, dried thyme, and dried oregano. Set aside.
2. In a large pot, sauté the torn chiles in 2 Tbsp pork fat until browned and fragrant. Remove from pot into a medium bowl and then cover with boiling water. Set aside.
3. In the large pot, sauté the onions, garlic, peanuts and raisins in the remaining pork fat. Add in the fresh tomatoes, tomatillos, canned tomatoes, chicken broth, bread and tortilla. Cook for about 15 minutes or until the tomatillos and tomatoes are soft.
4. In batches, puree the mixture until the sauce is very smooth. If necessary, pass the sauce through a sieve. Return to the pot.
5. Add the spices, shredded chicken, chocolate, and chocolate extract to the sauce and simmer for 30 minutes or up to 2 hours. Season with salt and pepper.
6. Serve with tortillas, avocado, cilantro, cotija cheese, and green onions.
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