Savory and Sweet Pork Stew with Ancho Chilies – Rachael Ray

Ingredients

• 1 medium red onion, sliced
• Juice of 2 limes
• Salt and freshly ground pepper
• 5-6 dried ancho chili peppers, 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
• 3-4 cloves garlic, grated or made into a paste
• 1 small yellow onion, chopped
• A 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