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6 ancho or dried New Mexico red chiles, stemmed and seeded
Boiling water
4 tablespoons (¼ cup [60 ml]) rendered bacon fat, divided
1 small yellow onion, chopped
4 medium garlic cloves, chopped
1½ pounds (680 kg) boneless goat stew meat, cut into 1-inch (2.5-cm) cubes
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon ground cloves
½ teaspoon freshly ground black pepper
1 bay leaf
1 cup (240 ml) reduced-sodium chicken broth
1 tablespoon red wine vinegar
2 ripe plantains, peeled and cut into 1-inch (2.5-cm) pieces
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