Free Recipe Mole Negro Oaxaqueno 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Mole Negro Oaxaqueno 2 Recipe
3 lb Lean, boneless pork, cut
-into 2-inch pieces
Pork Broth (left from
-simmering pork as
-instructed)
12 Guajillo chilies (about 2
-ounces)
4 Ancho chilies
4 Pasilla chilies
1 md Onion, chopped
2 Cloves garlic, chopped
2 md Tomatoes, peeled and chopped
1/4 c Dried apricots, soaked and
-chopped
1/4 c Almonds, ground
1/4 c Peanuts, ground
2 tb Sesame seeds
2 sl French bread or firm white
-bread, fried in lard or
-vegetable oil
1/8 ts Ground cloves, -or-
2 Whole cloves
4 Peppercorns
1 ts Thyme
1 ts Oregano
1/8 ts Ground cinnamon, or a small
-piece of stick cinnamon
8 tb Lard or vegetable oil
2 Squares (2 ounces)
-unsweetened chocolate
1 Avocado leaves (optional)
-(up to 2)
Salt
Mole Negro Oaxaqueno 2 Preparation
Put the pork into a saucepan with water barely to cover. Season with salt and simmer gently, covered, for 1 hour. Drain meat, but save pork broth. Shake the seeds out of the chilies, rinse them, and tear them into pieces. Put them in a bowl with 1 cup warm water, using a little more water if necessary. Let them soak for 1 hour, turning them from time to time. Combine the chilies, onion, garlic, tomatoes, apricots, almonds, peanuts, 1 Tablespoon of the sesame seeds, the bread (broken into pieces) the cloves, peppercorns, thyme, oregano, and cinnamon, and reduce to a puree, bit by bit, in a blender or food processor. Heat the lard or oil in a large skillet and add the puree, which should be quite thick. Fry the mixture, stirring constantly with a wooden spoon as it tends to splatter, for 5 minutes. Pour the chili mixture into a saucepan. Thin the chili mixture with about 3 cups of pork broth and stir in the chocolate. Drop the avocado leaves briefly into boiling water and add to the saucepan. Season to taste with salt. Stir over low heat until the chocolate has melted. The sauce should be rather thicker than heavy cream; if it is too thick, add a little more pork broth. Add the pork to the sauce and simmer gently, covered, until the pork is tender, about 30 minutes. Remove the avocado leaves. Place the pork and sauce in a large serving dish. Toast the remaining sesame seeds in a skillet over moderate heat until they begin to pop, a minute or two, and sprinkle them over the mole. Serve with rice, beans, guacamole, and tortillas. Serves 8 Posted to EAT-L Digest 27 Aug 96 From: Cassie Seaman <cseaman@BURLCO.LIB.NJ.US> Date: Tue, 27 Aug 1996 20:55:46 -0700
Cooking Temperature:
Recipe Serves: 1
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