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1
Cut a thin slice from the top of the garlic head, anoint with a few drops of olive oil, wrap in foil and place on a roasting or baking sheet with onion, tomatoes, tomatillos and poblano chili.
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2
Roast at 400 F for 25 minutes.
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3
Toast ancho chiles in a dry skillet over medium heat for 1 to 2 minutes, turning often.
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4
Remove, seed, then cover with hot water in a bowl for 20 minutes.
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5
Combine roasted onion, tomatoes, tomatillos, poblano chili and pulp squeezed from the head of garlic in a food processor and puree.
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6
Scoop puree into a separate bowl and set aside.
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7
Rinse food processor's work bowl for later use.
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8
Combine ancho chilies, oregano, cumin, thyme, cinnamon and cloves in food processor and puree, adding a little chicken stock if necessary.
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9
Set aside.
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10
Heat 1 tsp olive oil in a heavy skillet over medium heat.
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11
Season chicken with salt and pepper.
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12
Add to skillet and saute until meat begins to brown.
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13
Set aside.
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14
Add remaining olive oil and ancho chili puree to skillet.
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15
Cook, stirring frequently for 2 to 3 minutes.
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16
Add remaining chicken stock, sweet potatoes, honey, raisins, pineapple, apple, roasted vegetable puree and chicken.
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17
Bring to a simmer and cook for 10 to 15 minutes.
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18
Serve hot, garnished with cilantro.
