Red Mole With Pulled Pork

Mix together the tomato paste and stock in a small bowl. Place the pork in a large saucepan and cover with the stock. Add the cinnamon stick and bring to a boil, then reduce the heat and simmer for 1-½ hours or until the pork is cooked through. Remove the pork from the stock, reserving the liquid. Use a fork to shred the meat.

Meanwhile, heat a nonstick skillet until hot, add the chiles and dry-fry for 1 minute on each side, until they start to crackle. Remove the pan from the heat, pour in boiling water to cover and let soak for 30 minutes.

Cook the onion and tomatoes under a preheated hot broiler for 7 minutes. Turn them over and add the garlic, then cook for another 5-7 minutes, until softened and lightly charred. Transfer to a food processor or blender.

Heat 2-3 tablespoons of the oil in a skillet, add the almonds and cook for 3 minutes, until lightly browned, then add to the blender. Add the raisins to the pan and cook for 1 minute, or until puffed. Drain the chiles and add to the blender with the raisins and ¾ cup of the pork cooking liquid. Blend until smooth.

Add a little more oil to the skillet, pour in the tomato sauce and cook for 5 minutes, stirring continuously, until thickened. Add the cumin, oregano, and chocolate, top up with more cooking liquid, then simmer for 30 minutes. Stir the pork into the sauce and cook for another 5 minutes. Serve with warm tortillas and salsa.