Asado de Bodas "Wedding Stew"

Place the pork in a large pot and add enough water to cover. Add 2 tsp. salt. Add ½ the onion along with 2 garlic cloves to the pot; bring to a boil. Reduce heat; cover and cook until meat is tender, about 1 hr. Remove pork; strain broth and keep broth warm for later use.

In Dutch oven over med.-high heat, melt ¼ cup lard. Sauté pork and orange peel in hot lard until meat is golden brown; discard orange peel. Reserve pork in Dutch oven.

Heat remaining 1/4 cup lard in skillet; add chilies and lightly fry. Place 1½ cups warm broth in med. bowl; add chilies and soak.

In remaining fat in skillet, sauté bread and the tortilla until golden; remove and set aside.

Add tomatillos and remaining garlic and onion to skillet; sauté until golden. Transfer mixture to blender. Add soaked chilies, clove, cumin, oregano and canela. Blend until very smooth.

Add chile mixture to pork in Dutch oven; stir in the bay leaves. Over med.-low heat, cook for 10 to 15 min.

Stir in chocolate and salt to taste; the sauce should be slightly thick.

Optional: Heat the 2 tbsp. lard and sauté the almonds until slightly golden in color; set aside. In remaining fat, sauté the raisins until plumped. Scatter on top of the meat.

Serve with cooked rice and warm corn tortillas.