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1
Roast the tomatillos under the broiler for 4-5 min on each side, until blistered and soft. Set out two large bowls and scrape the tomatillos, juice and all, into one of them. Set out a pair of tongs and slotted spoon.
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2
Toast sesame seeds, stirring constantly, until golden in an ungreased small skillet over medium heat. Scrape them in with the tomatillos.
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3
Measure the bacon grease into a large pot over medium heat. Tear the chiles into flat pieces and fry them in the hot grease until their interior side has changed to a lighter color, about 20-30 seconds. As they are done, remove them to the empty bowl. Cover with hot tap water and place a small plate on them to keep them submerged. Let stand for about 30 min. With the pot still over med heat, fry the garlic and almonds, stirring regularly, about 5 minutes. Remove to the tomatillo bowl.
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4
Now add the raisins to the hot pot until they are puffed and browned, 20-30 seconds. Add to the tomatillos.
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5
Use tongs to transfer the rehydrated chiles to a blender. Taste the soaking liquid, and if it is not bitter, measure 2.5 cups into the blender. If it is bitter, use water. Blend to a smooth puree. Pour back into the bowl. Scrape tomatillo mixture into blender. Add 1 cup water, along with cinammon, pepper, anise, cloves, bread, and chocolate. Blend to a smooth puree. Pour back into bowl.
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6
Pour chilie puree into hot pot (with bacon grease). Stir nearly constantly until the mixture has darkened considerably and thickened to the consistency of tomato paste, 10-15 min. Add the tomatillo puree and continue stirring until once again thickened to consistency of tomato paste, another 5-10 min.
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7
Add 6 cups water to the pot. Simmer on medium-low for 45 min. Taste and season with salt (about 1.75 tsp) and sugar.
