INGREDIENTS

INSTRUCTIONS

Rinse chiles under cold running water, removing seeds. Heat a griddle
or cast-iron skillet over high heat until a drop of water sizzles on
contact. Briefly toast chiles, a few at a time, on griddle, turning
once or twice, until their aroma is released. Do not let them scorch
or the dish will be ruined! As chiles are toasted, place in a large
bowl or saucepan. Cover with boiling water and let soak until
softened, no more than 10 minutes, while you prepare the spices.  Drain
and reserve. Rinse and dry the griddle, which you will need  later.
Heat a small heavy skillet over medium-low heat. Add peppercorns and
cloves; toast, shaking pan and stirring constantly, until their aroma
is released, about 1 minute. Set aside in a small bowl. Lightly toast
cinnamon in the same pan for about 1 minute; add to the peppercorns
and cloves. Toast oregano in the same pan until fragrant and add to
the spices. Set aside while you prepare the nuts.  In a heavy medium
skillet, heat 2 to 4 tablespoons of the lard over  medium heat until
rippling. Add sesame seeds and saute, stirring,  just until golden,
about 3 to 4 minutes; do not let them darken.  Remove to a medium-sized
heat-proof bowl.  In the same pan, saute peanuts in the same manner,
stirring, until  lightly browned, adding a little more lard. Add to the
bowl with  sesame seeds. Saute the slivered almonds, then the pecans or
walnuts,  by the same procedure, using a little more lard each time and
adding  toasted nuts to the sesame and peanuts. Set aside. Place
raisins,  prunes, and apricots in a bowl and pour hot sherry over them.
Set  aside to soften. Peel plantain and cut into 1/2-inch slices. In a
medium skillet, heat 2 tablespoons of butter or lard until very hot.
Add plantain slices, and saute until golden on both sides. Set aside.
Heat griddle or cast-iron skillet over high heat until a drop of  water
sizzles on contact. Place unpeeled garlic and onion on griddle  and
roast, turning several times, until onion is blackened on all  sides
and garlic is dark brown and somewhat softened. Let cool  slightly.
Peel onion and garlic; coarsely chop onion. Set aside. On  same griddle
roast the tomatoes, turning several times until  blackened on all
sides. Place in a deep bowl to catch the juices. Let  cool slightly and
peel. Place tomatillos in a small saucepan and  cover with water. Bring
to a boil and simmer uncovered until the  color changes, about 5
minutes. Drain and set aside.  Now you are ready to puree the
ingredients in sequence, working in  batches according to the capacity
of your blender and adding chicken  stock as necessary to facilitate
the blending.  Place as many of the drained chiles and toasted spices
in a blender  as it can comfortably accommodate, with about 1 cup
chicken stock.  Process until smoothly pureed, adding more stock if
necessary. Repeat  with remaining chiles and spices. With a wooden
spoon or pusher,  force the puree through a sieve into a bowl; discard
whatever will  not go through. Scrape the puree into a large, heavy
saucepan or  Dutch oven; rinse out blender to wash away any hard or
fibrous bits.  Puree sesame seeds and nuts in several batches with just
as much  chicken stock as necessary to help free the blades. Add to the
chile  puree. Puree dried fruit and sherry along with sauteed plantain
in  the same manner, adding a little stock if necessary. Add to the
saucepan with chile and nuts. Puree onion, garlic, tomatoes, and
tomatillos (they may not need added stock). Add to other purees in
saucepan. Coarsely chop the chocolate and add to pureed ingredients.
Bring the sauce to a boil over medium heat, stirring constantly.
Reduce  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 4325
Calories From Fat: 2093
Total Fat: 241.1g
Cholesterol: 89.8mg
Sodium: 2272.6mg
Potassium: 7355.3mg
Carbohydrates: 442.6g
Fiber: 59.8g
Sugar: 217.1g
Protein: 93.3g