INGREDIENTS

INSTRUCTIONS

by Jacqueline Higuera McMahan  Green mole is great as a sauce -- just
omit the pork. Pair it with  fish, grilled chicken breasts or rice.
INSTRUCTIONS: Cut the pork into 2- inch chunks; dry well with paper
towels.  Heat the oil in a Dutch oven. When almost smoking, add the
meat (work  in batches, do not crowd the pan) and brown well on all
sides. Remove  each batch as it browns. Drain off excess oil.  Return
all the meat to the pan, along with the onion, garlic, salt,  chipotle
and the water or broth. Simmer over low heat, partially  covered, for
30 minutes.  To make the salsa: Toast the pumpkin seeds in a wide
skillet until  they are golden and slightly puffed. Be careful, some
may jump out of  the pan. Remove the seeds and set aside. Add the
almonds to the same  skillet and toast until barely golden. Remove and
set aside. Add the  cumin to the same skillet and toast until aromatic;
set aside.  Add the oil to the skillet, and when it is hot, add the
onion and  saute until softened, about 5 minutes. Place tomatillos on a
baking  sheet and broil for about 3 minutes per side, turning once.
Place the  tomatillos in a blender. Add the pumpkin seeds, almonds,
cumin, the  sauteed onion, garlic, serrano chiles, cinnamon and
chipotle; puree,  adding a little broth to help with the process. Pour
into in a deep  skillet, adding about 1 cup broth. Reserve the
remaining broth to use  later if the sauce is too thick (anything with
tomatillos tends to  gel after sitting). Bring the mole to a simmer,
then add the cooked  pork. Simmer for about 10 minutes, until the
flavors meld. Add salt  if needed.  Stir in the cilantro just before
serving.  Accompany mole with rice and plenty of warm corn tortillas
for  sopping up the sauce.  Serves 4.  Posted to CHILE-HEADS DIGEST V4
#220 by Judy Howle <howle@ebicom.net>  on Nov 30, 1997

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