The recipe below is typical of the state of Michoacán, luscious and opulent with pork belly and seeds which are perfectly balanced by the sharpness and fragrance of the other ingredients.
Cut the pork into 8 thick slices. Heat one tablespoon of fat in a frying pan over medium heat and brown the meat well on all sides – get a good colour on it, particularly the skin, as this adds very considerably to the flavour of the final dish.
Transfer the pork to a saucepan and deglaze the frying pan with about one cup of water; boil it up, scraping the bottom with a wooden spatula to loosen any caramelized meat juices and bits. Pour into the saucepan and add enough cold water to cover the meat by 2.5 cm/1 in. Bring to a simmer, turn the heat right down, cover the pan and leave it to cook for three to four hours, until the pork is meltingly tender. Leave to cool in the stock. The meat can be cooked several days in advance and refrigerated; reheat in the stock as needed.
Heat the grill to high. Line the grill pan with kitchen foil, arrange the tomatillos, chillies, garlic and onions on it and cook about 2 in from the heat, turning as necessary, until the vegetables are golden and soft. Cool slightly and peel the garlic. Remove the seeds and stem from the chillies and scrape the flesh from the skin. Place the flesh in the bowl of a food processor and add the tomatillos, garlic and onions.
While the vegetables are grilling, place the pumpkin seeds in a dry frying pan and cook over medium heat, stirring all the time, until they start to pop and smell nutty and aromatic. Do not let them scorch or they will be bitter. Set aside two tablespoons of seeds and add the rest to the other ingredients in the food processor, pour in about one cup of
stock from the pork, sprinkle in some seasoning, and process until you have a smooth sauce.
Heat the remaining tablespoon of fat in a medium frying pan and add the sauce. Simmer gently, stirring often, for about 15 minutes, until it thickens.
Shortly before you are ready to eat, blend the coriander and lettuce with a cup of pork stock until smooth and stir it into the pumpkin seed sauce. If the sauce is rather solid, add some more hot pork stock – it should be saucy, a bit heavier than double cream, rather than a purée. Check the seasoning.
With a perforated spoon, scoop the pork into the mole and bring back to a simmer.
Serve in deep warm bowls, sprinkled with the reserved pumpkin seeds and accompanied by warm tortillas.
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Serving Size: 1 Recipe (2430g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1339 | ||
Calories from Fat: 864 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.1g | 128 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 29g | ||
Polyunsanturated Fat 43.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 211.2mg | 7 % | |
Potassium 3448.4mg | 91 % | |
Total Carbohydrate 89.8g | 26 % | |
Dietary Fiber 20.4g | 82 % | |
Sugars, other 69.4g | ||
Protein 57.8g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1339
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