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Chicken in Oaxacan Black Mole (pollo En Mole Negro)
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    Chicken in Oaxacan Black Mole (pollo En Mole Negro)

  • 1 whole head garlic
  • 2 tablespoons ground annatto(achiote)
  • 2 teaspoons ground cumin
  • Salt, freshly ground pepper
  • 1 cup white vinegar
  • 3 pounds shoulder of pork, cut into 2 inch cubes
  • 2 tablespoons lard or vegetable oil
  • Juice of 1 seville (bitter) orange, or
  • 1/4 cup orange juice
  • 1 1/2 pounds sweet potatoes
  • 6 De Arbol Chiles or 2 tsp ground
  • Peel the garlic cloves and reduce them to a puree in an electric blender with the annatto, cumin,chiles, salt and pepper to taste, and vinegar. put the pork pieces into a large bowl and pour the garlic marinade over them, mixing well. marinate overnight in the refrigerator, covered . Strain, reserving the marinade. Pat the pork cubes dry with paper towels. Heat the lard or oil in a large skillet and saute the pork pieces until golden brown all over, transferring them to a casserole as they are done. pour the reserved marinade over the pork, add the orange juice, cover, and cook over very low heat until the meat is tender, 1 1/2 hours. If the meat seems to be drying out, add a little water; 3-4 tablespoons will probably be enough. There should be very little gravy when the dish is finished. peel the sweet potatoes and cut them into slices about 3/4 inches thick. Cook in boiling salted water until tender, 15-20 minutes. Drain. To serve , heap the pork in the center of a large warmed platter and surround with the sweet potato slices moistened with a little of the meat gravy. White rice is another traditional accompaniment to this dish.

    Recipe by: The Book of Latin American Cooking By: Elisabeth Lambert Ortiz
    Posted By: Dreama, , Via: Rec.Food.Recipes
    Post Date: ???

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