2 dried mulatto chiles, toasted, seeded, de-veined, rinsed
1 cup boiling water
2 small sweet potatoes, pared
2 medium tomatoes, broiled
1 medium white onion, coarsely chopped
2 cloves garlic, chopped
1/4 teaspoon ground cinnamon
2 tablespoons lard or vegetable oil
1 broiler-fryer chicken, cut into quarters
1 cup chicken stock or broth
1 cup cubed, pared fresh pineapple
1 tart apple, pared and cut into 1/2-inch cubes
1/4 teaspoon salt, if desired
Fresh cilantro sprigs
Place chiles in small bowl with boiling water; let stand 1 hour.
Cut potatoes lengthwise into quarter; cut quarter crosswise into 1/2-inch thick slices. Place chiles and 1/3 cup of the soaking water in blender container; discard remaining water. Add tomatoes, onion, garlic and cinnamon; process until smooth.
Heat lard in deep 10-inch skillet over medium heat until hot. Cook 1/2 chicken at a time, turning occasionally, until brown on all sides, 10 to 15 minutes; remove chicken to plate. Remove and discard all but 2 tablespoons drippings from skillet. Add chile mixture to skillet; cook, stirring constantly, over medium heat for 5 minutes.
Add stock; heat over high heat to boiling. Add chicken, potatoes, pineapple and apple to skillet; simmer, covered, over low heat until chicken is tender, about 45 minutes.
Remove chicken, potatoes and fruits to deep serving plates, dividing evenly; keep warm, covered.
Skim and discard fat from cooking liquid. Cook, stirring constantly, over medium-high heat until sauce is slightly thickened, 2 to 3 minutes.
Stir in salt. Spoon sauce over chicken; garnish with cilantro. Serve with lime wedges and Bolillos.