Toast all the spices and dry chiles with the lard or shortening in a large pot. Add chicken broth and simmer for 30 minutes.
While the spices are simmering, in a wide pan, caramelize the onion, tomatillos, tomatoes and garlic.
Add the remainder of the ingredients.
Combine with the chillies stew for 5 hours on low.
Blend with an immersion blender until smooth.