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1
Heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside.
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2
Heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. Cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter.
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3
Add pork ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter.
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4
Add 3 tablespoons of the oil to the skillet. Add plantains; cook, turning often, until golden, about 3 minutes.
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5
Transfer with a slotted spoon to a large bowl; set aside.
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6
Repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed.
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7
Stir mixture together.
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8
Puree half of the mixture in a blender with 1/2 cup of the broth.
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9
Pour through a strainer; reserve liquid. Repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth.
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10
Pour through a strainer; reserve liquid and set aside.
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11
Process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside.
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12
Heat a small skillet over medium-high heat; add the ancho chilies.
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13
Cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl.
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14
Repeat with mulatto and pasilla chilies. Pour boiling water over cooked chilies to cover; set aside 30 minutes.
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15
After they have soaked. puree in a blender and then pour through a strainer into a Dutch oven; discard solids.
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16
Add remaining 2 cups of chicken broth to the Dutch oven.
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17
Heat mixture to a boil over high heat; reduce heat to a simmer.
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18
Add the chicken, pork, plaintain-nut mixture, and tortilla mixture to the Dutch oven; cook until pork is tender, about 2 hours.
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19
Set aside to cool, about 20 minutes.
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20
Remove meat; shred meat with a fork.
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21
Stir shredded meat into the sauce; pour into a serving bowl or platter.
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22
Decorate with reserved sesame seeds.
