PREPARATION:

Method

1. To make the tomato sauce: In a medium-large (4-quart) saucepan, heat 2 tablespoons of the lard or oil over medium heat. Add 2 of the onions and 3 cloves of garlic and cook, stirring regularly, until they are very well browned, about 10 minutes. While the onions are cooking, puree the undrained canned tomatoes (if using fresh tomatoes, puree them with 2/3 cup water), using a blender or food processor and working in two batches if necessary.
2. When the onions are well browned, raise the heat to medium-high and add the pureed tomatoes.
3. Make a sachet using a piece of cheesecloth or a tea bag with cloves, bay leaves, cinnamon, black peppercorns and coriander seeds. Stir regularly, reducing until it becomes the consistency of thick tomato sauce, about 35 minutes. Remove 2 cups of the tomato mixture and set aside. Stir the chicken stock into the mixture that remains. Partially cover and simmer over low heat for 45 minutes or so, while you prepare the filling and chilies.
4. To make the pork picadillo: Heat a large sauté pan (preferably non-stick) over medium high heat. Add the almonds and pumpkin seeds and stir until they turn a deep golden brown, about 2 minutes. Remove. Add 1 tablespoon of lard or oil to the pan and the remaining onion and garlic. Crumble the pork into the skillet and cook, stirring often, until thoroughly cooked, 10 to 15 minutes. If the pork has rendered a lot of fat, drain it off. Mix in the reserved 2 cups of tomato mixture, raisins and vinegar, chili powder, cinnamon, Mexican oregano and allspice. Cook over medium heat, stirring regularly, until the mixture is very thick and homogenous, about 20 minutes. Stir in the almonds, then taste and season with salt. Set aside to cool.
5. While the picadillo is cooking, prepare the chilies by placing them directly onto a fairly high flame or under the broiler. Let the skin blister and burn on all sides of the chili. Be sure to turn them so they do not cook all the way through.
6. Place the chilies in bowl and cover with plastic wrap. When the chilies are cool enough to handle, rub off the blistered cover with plastic wrap. When the chilies are cool enough to handle, rub off the blistered skins, then cut an incision in the side of each one, starting 1/2 inch below the stem end and continuing to within 1/2 inch of the tip. One by one, work your finger inside the chilies and dislodge all the seeds clustered just below the stem. Quickly rinse the seeds from inside the chilies, being careful not to rip or tear the opening any wider; rinse off any stray bits of skin.
7. Drain on paper towels, cut-side down.
8. Stuffing the chilies: Stuff each well drained chili with about 1/2 cup of cool pork filling, then slightly overlap the two sides of the incision and pin them back together with a skewer or 2 toothpicks. For the greatest ease in battering and frying, flatten the chilies slightly, place on a parchment-lined baking sheet and freeze for about 1 hour to firm. (For notes on working with thoroughly frozen chilies, please read the note in Working Ahead below.)
9. Battering and frying the chilies. Reheat the oil to 350º F and set up a tray lined with several layers of paper towels. Separate the eggs: whites into the bowl of an electric mixer, the yolks into another bowl. Add 1/2 teaspoon of salt to the whites and begin beating them on medium speed. When they are beginning to look dry and hold a stiff peak (but are not at all rigid), beat in the yolks two at a time until well incorporated. Lastly, beat in the 2 tablespoons of flour. Spread the 1 cup of flour on a plate.
10. One at a time, batter the first four chilies: dredge in the flour, shake off the excess, pick up by the stem, dip into the batter, pull quickly straight up out of the batter, then lay into the hot oil.
11. Once the first four are in the oil, begin gently, gently basting them with spoonfuls of hot oil (this will help set the uncooked batter on top).
12. When the chilies have turned golden underneath, about 4 minutes, gently turn them over. Fry until the other side is golden, another 3 to 4 minutes.
13. Using the metal spatula, remove the chilies to drain on paper towels. Repeat with the second half of the chilies.
14. Pre-heat the oven to 400º F. Once all the fried chilies have cooled for at least 5 minutes then carefully transfer to a baking sheet (lined with parchment, if you wish, for extra ease at the time of serving).
15. Pull out the wooden skewer by twisting it gently. Bake for about 15 minutes to reheat, to render some of the absorbed oil and to crisp slightly.
16. Bring the tomato broth to a boil and check the consistency: it should be similar to a brothy tomato soup. If too thick, thin with a little water or broth; if too thin, boil rapidly until thickened slightly.
17. Season it with salt, usually about 1/2 teaspoon. Ladle about 1/2 cup of the broth into each of 8 deep serving bowls (large soup bowls or pasta bowls are perfect here). Nestle in one of the chilies, garnish with sprigs of cilantro.

    Editor's Note: Look for hormone-free pork and organic, locally-grown vegetables.