Mole Negro Oaxaqueno

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Mole Negro Oaxaqueno Ingredients

3 lb Lean, boneless pork, cut	2 sl French bread or firm white
Pork Broth (left from	1/8 ts Ground cloves, -or-
12 Guajillo chilies (about 2	2 Whole cloves
4 Ancho chilies	4 Peppercorns
4 Pasilla chilies	1 ts Thyme
1 md Onion, chopped	1 ts Oregano
2 Cloves garlic, chopped	1/8 ts Ground cinnamon, or a small
2 md Tomatoes, peeled and chopped	8 tb Lard or vegetable oil
1/4 c Dried apricots, soaked and	2 Squares (2 ounces)
1/4 c Almonds, ground	1 Avocado leaves (optional)
1/4 c Peanuts, ground	Salt
2 tb Sesame seeds

Instructions for Mole Negro Oaxaqueno

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 Date: Tue, 27 Aug 1996 20:55:46 -0700

Main Ingredient: Cuisine: Uncategorized