Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo)

Name: Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo)
Cuisine: Mexican, Latin American, American
Ingredients: 6 medium dried ancho chiles, stemmed, seeded, deveined, and halved; 5 Tbsp. lard; 1 small white onion, chopped; 5 cloves garlic, halved; 1 lb. lean boneless pork shoulder, cut into 2" cubes and patted dry; 2 bone-in chicken breast halves (about 1 1⁄4 lbs.), halved cross-wise and patted dry; 3 black peppercorns; 2 whole cloves; 1 (1⁄2"-long) piece canela (Mexican cinnamon) or cinnamon stick; 2 (1⁄2"-thick) slices firm white bread, torn into small pieces; 2 Tbsp. cider vinegar; Salt; 1⁄2 large ripe pineapple, peeled, cored, and cut into 1 1⁄2" cubes; 1 ripe medium plantain, peeled and cut into 1" cubes; 1 1⁄2 Tbsp. sugar