In a sauce pot, cover chilies with 2 c water; boil for 5 min. Drain and reserve liquid. Puree chilies with remaining ingredients, except oil. Heat oil in large skillet. Strain puree and cook in oil 10 min. Set aside.
Preheat oven to 300 degrees. Season pork generously with salt and pepper. Place in an oven-proof dish, cover tightly and bake for 3 hours, until very tender. Cool, shred and set aside. In a food processor, puree tomato, paste, oregano, bouillon, cloves, jalapeños, lime juice, garlic and water; set aside. Over med heat, sauté onions in oil 5 min. Add puree, carrots and potatoes; cook until softened. Add zucchini, simmer 5 min. Add pork, heat through. Season with salt and pepper to taste.
Assemble and Garnish
In a skillet over med heat, add oil and cook tortillas one at a time until soft (15 seconds per side). Drain excess oil from tortillas and dip into mole sauce. Add 1/4 cup Picadillo and roll up or fold. Place onto a serving dish and garnish with queso fresco, cabbage, radishes and onions. Serve immediately.