Directions

1. Boil 2 cups water. Place dried chiles in bowl, cover with boiling water, and let chiles rehydrate for 20-30 minutes.
2. While chiles are soaking, heat 1 Tbsp oil in a heavy pot or dutch oven over medium high heat. Brown beef cubes in several batches. Remove with slotted spoon and set aside.
3. Add 1 Tbsp oil to drippings, lower heat to medium and add onions and garlic. Stir until onions are soft (don't let the garlic burn!), about 5 minutes. Remove from heat.
4. Drain chiles, discard water. Add to blender rehydrated chiles, chipotles with sauce from can, 1/2 of the onions and garlic, slice of bread, 1 Tbsp oil, 1/2 cup water, allspice, cinnamon and cumin. Blend to a thick paste.
5. Heat remaining 1 Tbsp oil in pot over medium high heat. Add blended spice paste and cook, stirring constantly with flat spatula for 10 minutes- being very careful not to burn. Frying the spice paste intensifies the flavors.
6. Add 2 cans of beef broth, 3 cups water, stir well and bring to a boil. Add beef and hominy, return to a boil. Add chopped chocolate (must be unsweetened!). Stir well.
7. Reduce heat to low, simmer uncovered for about 2 hours. Every once and a while, scrape the bottom of the pan to keep it from sticking. After 2 hours it should be nice and thick.
8. Serve with chopped cilantro, chopped raw onion and shredded cheddar cheese. This tastes even better the next day.