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1
Preheat the oven to 325F (165C).
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2
Pierce the meat all over with a knifepoint and insert the almonds and bacon.
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3
Set it aside while the sauce is prepared.
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4
Toast the chiles lightly, turning them often so they wont burn.
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5
Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.
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6
Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible.
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7
Add the chiles and blend to a fairly smooth consistency.
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8
Heat the lard in a Dutch oven and when it is very hot sear the meat well all over.
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9
Remove the meat and set it aside.
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10
Drain off the fat, leaving only 2 tablespoons in the pan.
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11
Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time.
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12
Add salt to taste.
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13
Return the meat to the pan and baste it with the sauce.
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14
Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.
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15
Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes.
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16
Drain them and set them aside to cool.
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17
When the potatoes are cool enough to handle, skin.
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18
Remove the casserole from the oven, turn the meat over, and baste it well with the sauce.
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19
Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.
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20
Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes.
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21
Slice the meat fairly thick and place it on a serving dish with the potatoes around it.
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22
Pour the sauce over it.
