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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