1 medium red onion, sliced
Juice of 2 limes
Salt and freshly ground pepper
5 or 6 dried ancho chiles, stemmed and seeded
4 cups chicken stock
1/2 cup blanched whole almonds
1/2 cup unsalted peanuts
1 tablespoon unsweetened dark cocoa powder
1/2 teaspoon ground cloves
3 to 4 cloves garlic, grated or made into a paste
1 small yellow onion, chopped
Handful of raisins
2 pounds pork shoulder, cut into bite-size cubes
About 2 tablespoons vegetable or peanut oil, plus more for drizzling
2 large bay leaves
1 cinnamon stick
12 flour or corn tortillas
Queso fresco or Cotija cheese, crumbled
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