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Mole Negro Oaxaqueno
3 pounds lean, boneless pork, cut into 2-inch pieces
pork broth (left from simmering pork)
12 guajillo chilies, (about 2 ounces)
4 ancho chilies
4 pasilla chilies
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and chopped
1/4 cup dried apricots, soaked and chopped
1/4 cup almonds, ground
1/4 cup peanuts, ground
2 tablespoons sesame seeds
2 slices French bread or firm white bread, fried in lard or
vegetable oil
1/8 teaspoon ground cloves or 2 whole cloves
4 peppercorns
1 teaspoon thyme
1 teaspoon oregano
1/8 teaspoon ground cinnamon, or a small piece of stick cinnamon
8 tablespoons lard or vegetable oil
2 squares (2 ounces) unsweetened chocolate
1 to 2 avocado leaves, (optional)
salt
Put the pork into a saucepan with water barely to cover. Season
with salt and simmer gently, covered, for 1 hour. Drain meat, but
save pork broth. Shake the seeds out of the chilies, rinse them,
and tear them into pieces. Put them in a bowl with 1 cup warm water,
using a little more water if necessary. Let them soak for 1 hour,
turning them from time to time. Combine the chilies, onion, garlic,
tomatoes, apricots, almonds, peanuts, 1 Tablespoon of the sesame
seeds, the bread (broken into pieces) the cloves, peppercorns,
thyme, oregano, and cinnamon, and reduce to a puree, bit by bit,
in a blender or food processor. Heat the lard or oil in a large
skillet and add the puree, which should be quite thick. Fry the
mixture, stirring constantly with a wooden spoon as it tends to
splatter, for 5 minutes. Pour the chili mixture into a saucepan.
Thin the chili mixture with about 3 cups of pork broth and stir in
the chocolate. Drop the avocado leaves briefly into boiling water
and add to the saucepan. Season to taste with salt. Stir over
low heat until the chocolate has melted. The sauce should be rather
thicker than heavy cream; if it is too thick, add a little more
pork broth. Add the pork to the sauce and simmer gently, covered,
until the pork is tender, about 30 minutes. Remove the avocado
leaves. Place the pork and sauce in a large serving dish. Toast
the remaining sesame seeds in a skillet over moderate heat until
they begin to pop, a minute or two, and sprinkle them over the
mole. Serve with rice, beans, guacamole, and tortillas. Serves
8
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Mole 16