This mole uses fruit to sweeten it. The acid from the pineapple helps to set the stain of the chiles.

DIRECTIONS: Remove stems and seeds from chiles; tear into pieces and place in a small sauce pan with enough water to cover. Bring to a boil and simmer for 20 minutes or until they are soft. Let cool in water. Place cubed pork in a sauce pot, or lidded casserole, with avocado leaf, thyme, oregano, clove, and enough salted water to almost cover. Bring to a boil and simmer covered for I-I/2 hours. Drain and reserve stock; rinse out casserole and return pork- Remove cooked chiles from cooking liquid and discard liquid; do not drain. Place the chiles in blender and add enough pork stock to puree into a creamy paste. Force paste through fine sieve, discarding skins and reserving chile sauce. Place chile sauce in a blender along with onion, garlic, cilantro, ground walnuts, and tomatillos' with enough pork stock to puree into a smooth paste. Heat the lard in a large skillet; add the chile puree and fry; stirring constantly for 15 minutes. Add salt and black pepper to taste and thin mole with 2 cups pork stock. Add the chopped pineapple and the diced apples and pears, along with the vegetables to the casserole, arranging them in layers over the pork. Pour the mole over the pork; cover and cook over low heat for thirty to forty minutes, or until the apples and pears have begun to fall apart.