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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 68 |
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This a classic Mexican dish not to be confused with Mole poblano. Ingredients:
to read more about ingredients, the history of this dish and to see more pictures visit the original post http://whatscooking.us/2008/02/18/mole-de-olla-joust-version |
2 lbs (1 kg) pork back (i used pork stew) |
2 tbsp vegetable oil |
1 orange |
4 pasilla chiles, seeded and veined |
2 tbsp pink peppercorn |
1 medium-sized onion |
3 garlic cloves, peeled |
1 chayote |
1 corn ear |
1 cup green beans, sliced |
water as needed |
salt |
1 lime |
chopped onion and cilantro |
Directions:
1. Warm 1/4 cup of water in a small pot.
2. Add pasilla chile and pink peppercorn and cook until the chiles are tender. Pasilla chile is dry so you will need to get a sharp knife to get inside and take the seeds and veins out before cooking it.
3. Blend together chile, peppercorn, onion and garlic cloves.
4. Fry pork in vegetable oil in a large pot (olla means pot in Spanish) until it starts turning brown.
5. Squeeze orange and add the juice to the pork and cook together for about 5 minutes.
6. In the meantime, cube chayote and cut the ear corn sideways in small cylinders.
7. Add salsa and vegetables to the pot and pour water to cover all ingredients.
8. Add salt to taste.
9. Cook for about 35-40 minutes or until vegetables are tender.
10. Serve hot with some chopped onion, fresh cilantro and the juice of half a lime. Note: for some strange reason Mexicans love to add lime to almost anything, fruit, stews, tacos, etc. In this case the addition of lime to the stew gives it a delicious touch that you can’t afford to miss)
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