Homemade Mole Sauce

Broil + Blend: Place tomatillos, tomato, 3 garlic cloves, and onion on a baking sheet. Move to the oven to broil until everything starts to brown. Remove from oven and let cool slightly at room temperature. Then blend in a food processor or blender until smooth. Run through a sieve twice and place in sauce pan.
Simmer: Add ½ cup chicken stock, 3 dried Ancho chiles, 2 tablespoons pecans, 2-3 teaspoons 100% cocoa powder, and ½ cinnamon stick to the saucepan. Bring to a gentle simmer for approx. 30 minutes - add additional splashes of chicken broth, as needed, if sauce seems dry.
Fry Plantains: In a separate fry pan, add a little oil and bring it to a medium-high heat to fry 6 plantain slices on both sides. Now mash the cooked plantains and add to sauce along with 1 teaspoon brown sugar, ¼ teaspoon dried oregano leaves, ¼ teaspoon ground black pepper, ⅛ teaspoon allspice, and ⅛ teaspoon ground cloves.
Simmer: Continue simmering sauce over medium heat and remove Ancho chiles & cinnamon stick after they have been in the sauce a total of 1 hour. Next, add 2 cups broth from braised pork belly and ½ cup beef broth; continue to simmer until reduced to the desired consistency - the sauce should be able to coat the back of a spoon.
Blend: Return the sauce to the blender one more time and blend on high for 1 minute, run through a sieve again, and return to pot to keep warm. Serve when ready.