Clemole de Sor Juana Ines de la Cruz

I can honestly say that this is one of the best dishes I have ever tasted.  The flavors bloom and play in my mouth and I almost can't believe that something can be so good. 1 pound pork butt 2 chicken legs 2 chicken thighs ½ pound longaniza sausage (available in Latin American grocery stores) 1 tablespoon toasted cilantro seeds 5 cloves 6 black peppercorns ½ teaspoon freshly ground soft-stick cinnamon 6 pasilla chiles, deveined and lightly toasted on a griddle over low heat 4 roasted garlic cloves 3 griddle- roasted tomatoes 2 tablespoons freshly home-rendered lard 3 cups chicken stock Cook the pork butt in salted water for 20 minute; .add the chicken and cook for another 20 minutes; add the longaniza and cook for 10 minutes more. Drain and reserve the cooking broth. In a small pan toast the spices over medium low heat until fragrant. Let cool and grind in a molcajete or a coffee grinder. Combine with the chiles, roasted tomato and garlic and thoroughly puree in a blender. Heat the lard in a heavy medium-size Dutch oven or saucepan and fry the sauce for 10 minutes over medium heat, stirring often. Cut the pork and longaniza into bite-size pieces and add with the chicken pieces and broth to the pan. Cook for 10 minutes longer and serve.