Seed and stem the dried chili peppers. Put the peppers in a saucepan, cover with water and bring to a boil. Turn off the heat and let them sit for 10 minutes. Drain.
In a blender, combine the peppers, adobo sauce, garlic, onion, cumin and one cup of the chicken stock.
In a saucepan, melt the lard and add the blended sauce. Cook over medium heat for about 10 minutes, slowing adding the remaining two cups of chicken stock.
Cool, and refrigerate or freeze.