INGREDIENTS
4
ancho chilies pasillo and
2 cups
warm water
2
corn tortillas 8" round size
1 cup
almonds
1/4 cup
sesame seeds
1/4 cup
coriander seeds
2 tbsp
anise seeds
5
cloves
6
garlic cloves
1
cinnamon stick
2 tbsp
pepper
1
mexican chocolate cake
1
piloncillo cone
2 cups
tomatoes
1
onion
3/4 cup
raisins
1/4 cup
salt
4 cups
chicken stock
4 lb
pork shoulder
4
bell peppers bell
4
poblano chilies
1
onion
4
garlic cloves
2 tbsp
mexican oregano
2 tbsp
thyme
2 tbsp
cumin
6
bay leaves
4 tbsp
salt