Recipe - Mole Poblano De Guajalote

3 pound Lean boneless pork, cut into
cubes
1 md Onion, chopped
2 Cloves garlic, chopped
Salt
6 tablespoon Lard or vegetable oil
6 Ancho chilies
6 Mulato chilies
4 Pasilla chilies
2 md Onions, chopped
3 Cloves garlic, chopped
3 md Tomatoes, peeled, seeded,
and chopped
2 Tortillas, or
2 sl Toast, cut up
1 cup Blanched almonds
One half cup Peanuts
One half cup Raisins
4 tablespoon Sesame seeds
One half teaspoon Ground coriander seed
One half teaspoon Ground anise
2 Whole cloves
1 One half Inch piece of stick cinnamon
One half cup Lard or vegetable oil, about
1 One half Squares (1One half ounces)
unsweetened chocolate
Salt, freshly ground pepper
1 tablespoon Sugar (optional)

Put the pork pieces into a large heavy saucepan or casserole with the
onion, garlic, and water to cover. Season with salt, bring to a boil, lower
the heat, and simmer, covered, for 1 hour, or until pork is barely tender.
Drain off and reserve the pork stock. Lift out the pork pieces and pat them
dry with paper towels. Heat the lard in a large skillet and saute the pork
pieces until they are lightly browned on all sides. Set them aside.

To make the sauce, remove the stems and seeds from the ancho, mulato, and
pasilla chilies. Tear them into pieces, put them in a bowl and pour hot
water over them barely to cover, about 2 cups. Let them stand for 30
minutes, turning the pieces from time to time. In a blender or food
processor combine the chilies and the water in which they have soaked with
the onions, garlic, tomatoes, and tortillas or toast, and blend the mixture
until it forms a paste. Do this in two lots if necessary. Transfer the
paste to a bowl. Rinse out and dry the container of the blender or food
processor and add the almonds, peanuts, raisins, 2 Tablespoons of the
sesame seeds, and the coriander seed, the anise, the cloves, and the
cinnamon stick (broken up), and blend the mixture well. Mix thoroughly with
the chili paste.

Measure the lard left in the skillet from sauteing the pork and add enough
to bring the quantity up to 4 Tablespoons. Add the chili paste and saute
over moderate heat, stirring, for 5 minutes. Transfer the mixture to the
saucepan or casserole in which the pork was cooked. Stir in 2 cups of the
reserved pork stock and the chocolate, cut into pieces. Season to taste
with salt and pepper. Cook the mixture over low heat, stirring until the
chocolate is melted and adding more pork stock if necessary to make the
sauce the consistency of heavy cream. Stir in the sugar, if liked. Add the
pork and simmer it, covered, for 30 minutes. Arrange the pork and sauce in
a serving dish. In a small skillet toast the remaining sesame seeds and
sprinkle them over the pork.

Serve with tortillas, white rice, beans, and guacamole. Serves 10

Posted to EATL Digest 27 Aug 96

From: Cassie Seaman cseaman@BURLCO.LIB.NJ.US

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