Sunday, November 22, 2009

Green Mole Stew

Another recipe, this one Oaxacan, based off of one in Diana Kennedy's "The Art of Mexican Cooking." A book I highly recommend buying if you are into regional Mexican cuisine and not just Tex Mex.


For the Pork:
  • 1 TB shortening
  • 2 LB pork cut in cubes
  • 1/2 white onion cut in slices
  • Freshly ground black pepper to taste.

For the Sauce:
  • 5 tomatillos
  • 1 green tomato
  • 3/4 cup water
  • 5 small garlic cloves peeled.
  • 1/4 large white onion
  • 2 tsp mexican oregano
  • pinch of cumin seed
  • 2 whole cloves
  • 2 whole allspice
  • 2 jalapenos, seeded
  • 1 TB shortening
  • 1/4 LB prepared corn tortilla masa
  • 1 and 1/2 cups chicken broth
  • 2 big leafy stems of epazote (I find this dried at my local mercado, La Perla off Rodney Parham)
  • 1/2 a small bunch of fresh parsley, stems removed and roughly chopped
  • 4 avocado leaves (also found dried at La Perla)
  • 3/4 cup water
  • salt to taste
  • Melt the shortening in a skillet and fry the onions until soft.
  • Add the pork and cook until browned.
  • Grind on black pepper to taste.
  • Simmer while making sauce.
To Make Sauce:
  • Roughly chop tomatillos and green tomato.
  • Add to blender along with 3/4 cups water, garlic cloves, roughly chopped onion, Mexican oregano, pinch of cumin, 2 cloves, 2 whole allspice, and jalapenos.
  • Blend until smooth.
  • Heat the shortening in a large skillet and add the blended mixture.
  • Saute for fifteen minutes, stirring occasionally.
  • Meanwhile mix 1/4 cup masa with 1/2 cup of the chicken broth.
  • After the green mole mixture has sauteed for 15 minutes add the masa and broth mixture to the mole mixture along with 1 more cup of chicken broth.
  • Simmer for about 10 minutes or until thickened.
  • Meanwhile in a blender add the greens: the epazote, parsley and avocado leaves, and 3/4 cup water.
  • Blend until smooth.
  • After the mole mixture has cooked for 10 minutes add the herb mixture and stir in gently.
  • Add the meat and onion mixture and serve in bowls as a stew with corn tortillas on the side.

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