5. Clean the skillet, then add 2 additional cups of lard and heat over high heat. When the lard is hot, pan-fry the bolillo pieces in a single layer until golden-brown on all sides, about 2 minutes per batch. Watch that the bolillos do not burn. Place the fried pieces in a very large bowl or container (strain the lard and use it to fry the chiles, or for future frying). Fill the bowl with 1 gallon water to submerge the pieces, and set aside to soak thoroughly.
7. In a blender, combine the cinnamon sticks with 1 cup water. Puree the cinnamon, then strain the liquid into a separate large pot. Place the strained cinnamon solids into a small bowl.
8. Puree the chiles in batches: Lightly pack one-sixth of the chiles in the blender (most blenders have 6-cup capacity) with 2 cups water and puree. Strain the chiles into the large pot with the cinnamon water and place the strained solids into the small bowl with the cinnamon solids. Repeat with the remaining chiles, using a total of 12 cups (3 quarts water).
9. Puree the bolillos with any remaining water (most water should have been absorbed — use additional water as needed to fill the blender after adding the bollilos and puree) and place in the large pot with the pureed chiles and cinnamon. Add any solids to the chile and cinnamon solids.
10. Place the strained solids back into the blender with 1 cup water. Puree once more, then strain into the large pot with the pureed chiles and bolillos. Discard any remaining solids.
11. Stir the pot with the pureed chiles and bolillos to thorougly combine. This makes about 2 gallons puree.
12. Add the puree, ladle by ladle, to the large pot filled with the pork to desired consistency. It should be somewhere between a stew and a soup. Increase the heat to high. You will probably not use all the puree (we used 3 quarts); the rest of the puree will keep, frozen, for months.
13. Add the chopped chocolate and orange peel to the pot, stirring until the chocolate melts and is incorporated into the sauce.
14. Stir in the chopped piloncillo and bay leaves and continue to heat until the mixture comes to a boil, stirring frequently (be sure to stir the bottom of the pot to prevent the mixture from burning). Taste and adjust the seasoning and flavoring as desired. This makes about 1 1/2 gallons asado.
Each of 32 servings: 628 calories; 28 grams protein; 43 grams carbohydrates; 3 grams fiber; 39 grams fat; 13 grams saturated fat; 110 mg. cholesterol; 32 grams sugar; 1,123 mg. sodium.