Mexican Pork And Chile Stew



  1. In a bowl combine ancho chile peppers, guajillo chile peppers, and pasillo chile peppers.
  2. Pour boiling water over peppers to cover.
  3. Let stand for 20 minutes.
  4. Drain peppers.
  5. Discard water.
  6. In a food processor combine drained peppers, garlic, cinnamon, oregano, cloves, and cumin.
  7. Add 1/2 cup of the broth.
  8. Cover and process until smooth.
  9. In a skillet heat oil over medium heat.
  10. Add pork, half at time and cook and stir until brown.
  11. Transfer pork to a slow cooker.
  12. Add onion to skillet and cook and stir for 6 minutes.
  13. Transfer onion to slow cooker.
  14. Add pureed pepper mixture, remaining 2 1/2 cups broth, raisins, orange juice, and bay leaves to cooker.
  15. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  16. Skim fat from cooking liquid.
  17. Discard bay leaves.
  18. Add chocolate, brown sugar, vinegar, and salt.
  19. Stir until chocolate melts.
  20. Serve stew with warm flour tortillas.