10 medium tomatillos, husked and halved
1 large sweet onion, roughly chopped
10 cloves garlic, peeled
3 tablespoons extra-virgin olive oil
3 slices toasted bread
1 cup almonds
1/2 cup sesame seeds
15 dried New Mexico chiles, rehydrated in water
10 ancho chiles, rehydrated in water
5 chipotle peppers in adobo sauce
2 ounces Mexican chocolate
1 stick cinnamon
1 cup raisins
1 cup brown sugar
5 pounds pork butt, cut into 1-inch cubes
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