Pork with Mole Negro Sauce

Name: Pork with Mole Negro Sauce
Ingredients: 3 canned chipotles in adobo, 3 tbsp. adobo sauce reserved; 1⁄2 cup corn oil; 1⁄2 cup apple cider vinegar; 2 tbsp. ancho chile powder; 1 tbsp. dried oregano; 1 tbsp. honey; 3 cloves garlic; Kosher salt; freshly ground black pepper; 3 lb. pork loin, trimmed; 1 large tomatillo, stemmed, rinsed, and quartered; 1 small tomato, cored and halved; 1 small yellow onion, roughly chopped; 1 cup corn oil; 6 dried pasilla chiles, stemmed and seeded; 1⁄2 ripe plantain or banana, cut into 1⁄2" cubes; 1⁄4 cup peanuts, plus more crushed for garnish; 1⁄4 cup sesame seeds; 1⁄4 cup raisins; 2 1⁄2 cups chicken broth; 2 oz. Mexican chocolate, chopped; 1 1⁄2 tsp. oregano; 1⁄2 tsp. ground canela or cinnamon; 1 slice white sandwich bread, toasted and crumbled; Kosher salt, to taste; Grated piloncillo or brown sugar, to taste; 6 sprigs cilantro, for garnish

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You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.

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