Mancha manteles, sweet and savoury ancho mole with chicken and pork

Pull the stem end out of each ancho and let the seeds fall out.

Toast the chilies on a griddle over medium heat, pressing them flat, until the colour changes.

Cover the toasted chilies with hot tap water, weigh them down with a plate and rehydrate about half an hour until plump.

Slice the white onion and peel and halve eight cloves of garlic.

Brown the onions and garlic in fresh rendered pork lard over medium heat, then scoop them into a blender jar.

Flatten the chicken breasts to dislodge the breast bone, pull it out, halve each breast and cut each half into three pieces through the bones.

Brown the chicken skin side down in the leftover lard, flip after a few minutes to brown the other side, and remove to a rimmed baking sheet.

Brown the chunks of pork shoulder in the same pot, then turn off the heat and take them out.

Grind the cinnamon, cloves and black peppercorns together in the molcajete and brush them into the blender jar.

Cut four slices of bread into small pieces and add them with the spices.

Lift the chilies out of their soaking liquid, add them to the blender with a cup of water and blend to a smooth puree.

Press the puree through a medium mesh strainer to catch chili skin and spice bits.

Heat the pan to medium high and when a few drops of the mixture sizzle in the pork fat add the sauce; stir until thickened, dark and about the consistency of tomato paste.

Off the heat, add about two cups of water.

Put the pork into the sauce first since it takes longer, with the cider vinegar and a sprinkling of salt.

Set the heat to medium-low, stir, set the lid askew and simmer about 45 minutes.

Add the pineapple chunks and the chicken with all its accumulated juices and cover again.

Peel the blackened plantains, halve them lengthwise and cut into half inch pieces.

Fry the plantains in a good amount of vegetable oil or pork lard, turning every few minutes, until deeply caramelized on all sides.

Season the mole with sugar and a little more salt and stir until both dissolve.

Turn off the heat and rewarm to serve.