Wednesday, November 18, 2009

Pork and Mole Stew

I've changed this recipe considerably from Diana Kennedy's "The Art of Mexican Cooking" but it served as the basic skeleton of the recipe. I strongly suggest buying this book if you are into serious Mexican cooking. A very hearty stew for a cold fall or winter evening.

  • 1 1/2 LB pork, cubed
  • 1/2 onion, thinly sliced
  • 1 garlic cloves, peeled and chopped
  • Freshly ground black pepper to taste
  • Salt to taste
The Sauce:
  • 5 chiles guajillos
  • 3 chiles anchos
  • 3 TB shortening
  • 1/2 cup slivered almonds
  • 3 to 3 1/2 cups chicken broth
  • 2 whole cloves
  • 1 TB powdered chocolate
  • freshly ground black pepper to taste
  • 2 garlic cloves, peeled and roughly chopped
  • salt to taste
  • Put water on to boil for hydrating the dried peppers.
  • Chop the pork and slice the onions and place in an enamel dutch oven with the garlic, pepper and salt.
  • Just cover with water, bring to a boil, and drop to a simmer for 25 minutes.
  • Meanwhile remove the stems from the dried chiles, slit them open and remove the seeds and veins.
  • Simmer in the hot water for 5 minutes, remove from the heat and set aside for about 15 minutes.
  • Heat 2 TB of the shortening in a frying pan, add the almonds and toss in the oil over medium heat until they begin to brown.
  • Put 1/4 cup of the broth into a blender jar, add the spices and the garlic, and blend thoroughly.
  • Add 1/2 cup broth and the friend almonds and blend to a thick, textured paste.
  • Heat the rest of the shortening in a heavy pan in which you are going to cook the mole.
  • Add the seed paste and fry over medium heat, turning and scraping the bottom of the pan almost constantly to prevent sticking, for about 5 minutes.
  • Add 1 cup broth to the blender jar and blend half of the chiles very thoroughly; add to the pan.
  • Repeat this procedure until all the chiles make a thick sauce, adding more broth only if absolutely necessary to release the blades of the blender.
  • Cook the mole over medium heat, scraping the bottom of the pan from time to time, for abut 15 minutes--it will be quite thick.
  • Add to the pork and broth mixture and blend well.
  • Allow to cook for 5 more minutes for the flavors to meld.
  • Serve with corn or flour tortillas.

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