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DIRECTIONS

In a saucepan, cover the pork with water, add the garlic and salt, and cook over medium heat until tender, about 40 minutes. Drain the meat, reserving the broth. Add water to make up to-or reduce to-4-1/2 cups (1.125 L).
Meanwhile, slit open the chiles, remove seeds and veins, and lightly toast on a warm comal or skillet, taking care not to burn them. Cover with hot water and leave to soak for about 20 minutes. Drain, discarding the soaking water.
Put 1/2 cup (125 ml) of the broth into a blender, add a few of the chiles, and blend as smoothly as possible. Add the rest of the chiles a little at a time and blend until smooth, adding more broth only if necessary to release the blender blade.
Pass the chile puree through a fine strainer, pressing down hard to extract as much of the flesh and juice as possible. Discard the debris.
Heat 2 tablespoons of the lard in a heavy pan in which you will be cooking the mole, add the bread slices, and fry on both sides until crisp and brown. Add the bread and garlic with 1 cup of the meat broth to the blender and blend until smooth.
Add the rest of the lard to the pan and brown the meat lightly. Add the bread puree and fry for 1 minute longer, then add the blended chiles, bay leaves, sugar, orange rind, and chocolate and cook over medium heat, scraping the bottom of the pan to prevent sticking. Add the remaining broth, salt to taste, and cook for about 15 minutes more. The mole should be of medium thickness, lightly covering the back of a wooden spoon when finished.