Recipe - Red Mole

LARRY LUTTROPP FVKC70A

L.A.TIMES FOOD SECTION 10/94
3 pound Loin of pork; cut in 1inch
chunks
1 Onion; quartered
1 Clove Garlic
1 Bay leaf
Salt
8 Ancho chiles
8 Guajillo chiles
3 Tomatoes; roasted & peeled
8 Allspice berries
3 Cloves
1 Cinnamon stick
2/3 cup Sesame seeds; toasted
1 Ripe plantain; peeled & cut
into chunks
Lard
1 md Onion; chopped
3 Acuyo (hierba santa) leaves;
chopped, optional
8 md Potatoes; peeled & cubed
One half pound Masa harina

Place pork, quartered onion, garlic, bay leaf and salt to taste in pan. Add
enough water to cover and cook, covered, until meat is tender, about 1
hour. Drain, but reserve broth. Let meat cool slightly. Then slice. Roast
chiles on griddle few seconds. Remove seeds, then soak chiles 20 minutes in
very hot water. Puree chiles in blender or processor with soaking water and
strain. Puree tomatoes, allspice, cloves, cinnamon stick, One half cup sesame
seeds and plantain. Strain. In skillet saute chopped onion in 3 tablespoons
hot lard until translucent. Add tomato mixture and cook 5 minutes. Add
chiles and salt to taste and cook 5 minutes. Add acuyo leaves, potatoes and
enough meat broth to make mediumthick sauce. Cook until potatoes are
tender, about
20 minutes. Add cut or sliced up meat. To prepare dumplings, in bowl beat
masa harina thoroughly with One fourth pound lard and salt to taste. Shape into
little balls and poke small hole with finger in center of each. Gently stir
dumplings into sauce and cook 10 minutes. Before serving, sprinkle with
remaining sesame seeds. Each serving contains about: 656 calories; 115 mg
sodium; 94 mg cholesterol; 38 grams fat; 47 grams carbohydrates; 30 grams
protein;
2.47 grams fiber. Source: Fridas Fiestas, Guadalupe Rivera and
MariePierre Colle (Clarkson/Potter). Presented by: L.A. Times staff,
article "Dishes for the Dead", 10/27/94, page H26 NOTE: Acuyo (hierba
santa) leaves are available at Latino markets.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 25,
1998