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1
Place the pork butt, head of garlic, 1 teaspoon of bruised black peppercorns, bay leaves and 1 teaspoon salt in a 5 to 6 quart saucepan.
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2
Add enough cold water to cover well (10 to 12 cups).
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3
Bring to a boil over high heat and immediately reduce the heat to low.
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4
Remove any foam that collects on top.
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5
Simmer, partly covered, until the meat is tender, about 2 to 2 1/2 hours.
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6
Lift out the pork, letting it drain well, and let cool to room temperature.
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7
Raise the heat to high and boil the stock until reduced to about 6 to 8 cups.
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8
Strain the stock through a fine-mesh seive, discarding the solids; let sit until the fat can be skimmed off (or refrigerate several hours and lift off the solidified fat).
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9
Reserve.
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10
Remove and discard any visible fat from the pork butt.
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11
Pull the meat from the bones, carefully tear it into long shreds, and refrigerate if not using at once.
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12
You should have about 3 to 4 cups.
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13
In a food processor, crush the bread to fine crumbs.
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14
You should have about 1 cup.
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15
Set aside.
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16
Place the ancho and guajillo chiles in a bowl.
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17
Pour over boiling water to cover, and let soak for 20 minutes.
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18
Meanwhile, in a spice grinder, coffee grinder or with a mortar and pestle, grind together the canela, cloves and remaining 5 peppercorns.
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19
Set aside.
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20
Drain the soaked chiles and reserve.
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21
In a medium skillet, heat half the lard over medium heat until rippling.
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22
Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes.
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23
Add the onion, minced garlic, tomatoes, plantain, thyme, oregano, sesame seeds, raisins and almonds.
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24
Cook, uncovered, stirring frequently, for 15 minutes.
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25
Let this cooked mixture cool for about 10 minutes, then place half the mixture in a food processor with 1 cup of the reserved pork broth and half the drained chiles.
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26
Process to a smooth puree (about 3 minutes on high).
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27
Repeat with the remaining sauce mixture, another cup of pork broth, and the remaining chiles.
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28
In a large Dutch oven or deep skillet, heat the remaining lard over medium high heat until rippling.
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29
Add the pureed mixture, stirring well to prevent splattering.
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30
Stir in the remaining stock, a little at a time.
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31
Cook, covered, stirring frequently, for 15 to 20 minutes, until the chiles lose the raw edge of their flavor.
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32
Stir in the bread crumbs and cook, stirring frequently, until the mixture is lightly thickened, about 10 minutes.
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33
Stir in the chocolate and cook, stirring constantly, until it is well dissolved.
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34
Add the salt.
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35
Stir in the reserved shredded pork.
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36
Cook, partly covered, stirring occasionally, just until heated through, 7 to 10 minutes.
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37
Taste for seasoning.
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38
Serve.
