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1
Separate the red onions into rings and place in a small plastic container.
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2
Dress with the lime juice and season with salt and pepper.
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3
Cover and store in the refrigerator.
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4
Place the ancho chiles in a pot and cover with the chicken stock.
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5
Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.
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6
Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned.
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7
Transfer the nuts to a food processor.
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8
Reserve the pot.
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9
Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins.
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10
Season with salt and pepper.
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11
Puree until smooth.
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12
(You may need to do this in two batches.)
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13
Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat.
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14
Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed.
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15
Return all the pork to the pot and pour the ancho sauce over it.
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16
Bring the mixture to a boil and add the bay leaves and cinnamon stick.
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17
Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat).
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18
Warm or char the tortillas.
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19
Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.
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20
Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator.
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21
Reheat over medium heat.
