Red Mole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Main dish, Mexican, Pork | 8 | Servings |
INGREDIENTS
| 3 | lb | Loin of pork, cut in 1-inch |
| 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 | c | Sesame seeds, toasted |
| 1 | Ripe plantain, peeled & cut | |
| into chunks | ||
| Lard | ||
| 1 | Onion, chopped | |
| 3 | Acuyo, hierba santa leaves | |
| chopped optional | ||
| 8 | Potatoes, peeled & cubed | |
| 1/2 | lb | Masa harina |
INSTRUCTIONS
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, 1/2 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 1/4 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@prodigy.net> on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 566
Calories From Fat: 114
Total Fat: 13.2g
Cholesterol: 112.3mg
Sodium: 137.1mg
Potassium: 1734mg
Carbohydrates: 64.9g
Fiber: 8.7g
Sugar: 2.9g
Protein: 47.6g