Braised Pork & Ancho Chile Mole Gelson's

Ingredients

• 1 ½ oz ancho chiles, stems and seeds removed
• 1 lb dark cherries, pitted and halved
• ½ small yellow onion, roughly chopped
• 2 chipotle chiles in adobo sauce
• ¼ cup whole almonds, toasted
• 1 oz dark chocolate, chopped
• 2 tsp kosher salt, plus more for seasoning pork
• 1 tsp Gelson’s ground cumin
• ¼ tsp Gelson’s ground cinnamon
• ⅛ tsp ground allspice
• 1 pinch ground clove
• 1 dash freshly grated nutmeg
• 1 cup strong brewed coffee, hot
• 2 Tbsp apple cider vinegar
• 4 lbs lean pork shoulder, cut into 2” to 3” cubes
• Corn tortillas, warm, for serving
• Red onion, thinly sliced, for serving
• Cilantro leaves, for serving