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