Ancho chiles vary widely in flavor from mild to pungent, but the chiles provide deep rich flavor without excessive heat to dishes like this stew. The chile is the dried version of Mexico’s ubiquitous poblano chile.source unknown, but maybe from BHG
1In small bowl, mix ancho peppers, guajillo peppers and pasilla peppers. Pour enough boiling water over peppers to cover. Let stand for 20 minutes; drain peppers, discarding water.
2In food processor, mix drained peppers, garlic, cinnamon oregano, cloves and cumin. add 1/2 cup of the chicken broth. Cover and process til mixture is smooth; set aside.
3In large skillet, heat oil over medium heat. Add pork, half at a time, and cook and stir til brown. Transfer pork to 3 1/2 or 4 quart slow cooker. Add onion to skillet; cook and stir for about 6 minutes or til tender. Transfer onion to slow cooker. Add pureed pepper mixture, the remaining 2 1/2 cups broth, the raisins, orange juice and bay leaves.
4Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Skim fat from cooking liquid. Discard bay leaves. Add chocolate, brown sugar, vinegar and salt. Stir til chocolate melts. Serve stew with warm flour tortillas. Serves 8