Red mole

Yield: 8 Servings

Measure Ingredient
3 pounds Loin of pork; cut in 1-inch chunks
1 \N Onion; quartered
1 \N Clove Garlic
1 \N Bay leaf
\N \N Salt
8 \N Ancho chiles
8 \N Guajillo chiles
3 \N Tomatoes; roasted & peeled
8 \N Allspice berries
3 \N Cloves
1 \N Cinnamon stick
⅔ cup Sesame seeds; toasted
1 \N Ripe plantain; peeled & cut into chunks
\N \N Lard
1 medium Onion; chopped
3 \N Acuyo (hierba santa) leaves; chopped, optional
8 mediums Potatoes; peeled & cubed
½ pounds 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, ½ 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 medium-thick sauce. Cook until potatoes are tender, about

20 minutes. Add sliced meat. To prepare dumplings, in bowl beat masa harina thoroughly with ¼ 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 Marie-Pierre 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 MC-Recipe Digest by Nancy Berry <nlberry@...> on Mar 25, 1998

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