Simple Red Mole

• 12medium (about 6 ounces total)dried ancho chiles, stemmed and seeded
• 1/2cuplard or vegetable oil
• 1medium white onion, sliced
• 8 garlic cloves, peeled and halved
• 2pounds boneless pork shoulder, cut into 2-inch chunks
• 4large chicken breast halves (bone-in, skin on), about 2 1/2 to 3 pounds total
• 2 cloves
• 1/2teaspoon black peppercorns
• A1-inchpiece of cinnamon stick, preferably Mexican canela
• 4 slices firm white bread, torn into small pieces
• Salt
• 1/4cup cider vinegar
• 1/2small (about 2 cups) fresh pineapple, cored, peeled and cut into 1-inch cubes
• 2ripe, mediumplantains, peeled and cut into 1-inch pieces
• Sugar

1. Toast chiles. Cover with hot tap water and soak for 30 minutes, then discard the soaking liquid.
2. Brown the vegetables and meat. Scoop 2 tablespoons of the lard or oil in a large (8-quart) Dutch oven set over medium heat. Add the onion and cook until soft, 6 or 7 minutes. Add the garlic and fry until the onion is nicely browned, about 4 minutes longer. Transfer the onions and garlic to a blender jar, leaving as much fat as possible in the pot.
3. Raise the heat to medium-high and add more fat, if needed, to coat the pot. Dry the pork on paper towels, then brown it in an uncrowded single layer, 2 to 3 minutes per side; remove to a plate, draining well. Dry the chicken breasts and cut each one into three pieces. Brown them for 2 to 3 minutes per side, add to the pork and set the pot aside.
4. Make the sauce. Add the rehydrated chiles to the blender. Pulverize the spices in a mortar or spice grinder and add to the chiles, along with the bread and 1 cup of water. Blend to a smooth puree, then strain through a medium-mesh strainer into a large bowl.
5. If necessary, add a little lard or oil to coat the pot, then set over medium-high heat. When quite hot, add the puree all at once and fry, stirring constantly, for 4 to 5 minutes until darkened and thick, dislodging any bits that earlier may have stuck to the pan.
6. Stir in 2 cups of water, salt (about 2 teaspoons), vinegar and browned pork. Partially cover and simmer over medium-low for 45 minutes to an hour, until the pork is tender. Add the chicken and pineapple, cover and simmer 13 minutes.
7. While the chicken is cooking, heat a tablespoon of lard or oil in a large nonstick skillet over medium. Add the plantains and fry until browned, 3 to 4 minutes. Add to the manchamanteles. Stir in the sugar (usually about 2 or 3 tablespoons). Thin with a little water if the sauce has thickened past a medium consistency.

ancho chiles, vegetable oil, white onion, garlic, pork shoulder, chicken breast halves, cloves, black peppercorns, cinnamon, white bread, salt, vinegar, fresh pineapple, mediumplantains, sugar

Taken from www.epicurious.com/recipes/member/views/simple-red-mole-52817721 (may not work)