Mole in a Pot
Ingredients:
- 3 lbs chicken pieces, beef cut into 2" square pieces or pork cut into 2" square pieces (choose one of the above)
- 1 bay leaf
- 3 quarts water
- 2 prickly pears (optional)
- 1 each: dried ancho, passilla and guajillo peppers
- 3 cloves garlic
- 1 small onion
- 4 green tomatillos, husks removed
- 1 pinch cumin seed
- 1 cups water
- 2 T. Olive oil
- 2 ears corn, husks removed, broken into three pieces each
- 1/2 pound green beans, ends removed, cut in half
- 2 large potatoes, peeled, cubed
- 2 zucchini, ends cut off, cut into thirds
- 2 carrots, scrubbed, cut into thirds
- 1 chayote, peeled, cut in thirds
- 2 sprigs epazote
- Fried corn tortillas
- 3 limes, cut into wedges
Preparation:
Combine meat with water, bay leaf and prickly pears. Bring to a boil. Skim foam from surface. Cook until meat is tender. Meanwhile, toast the dried chiles on a comal or griddle about 3-4 minutes each side on medium heat. Cool. Remove seeds, place in blender with garlic, onion, tomatillos, cumin seed and remaining water. Blend on high carefully until well blended. Heat a skillet with 2 T. Olive oil and add ingredients from blender. Simmer until mixture is reduced by 1/2. Add to meat, along with the other vegetables. Simmer until vegetables are cooked, add epazote. Remove from heat. Serve with the tortillas and lime wedges. I also served mine with a side of Mexican Rice
