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
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.