Mole De OllaFrom arimou0 7 years ago
- 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 shopping list
- 2 lbs (1 kg) pork back (I used pork stew) shopping list
- 2 TBSP vegetable oil shopping list
- 1 orange shopping list
- 4 pasilla chiles, seeded and veined shopping list
- 2 TBSP pink peppercorn shopping list
- 1 medium-sized onion shopping list
- 3 garlic cloves, peeled shopping list
- 1 chayote shopping list
- 1 corn ear shopping list
- 1 cup green beans, sliced shopping list
- water as needed shopping list
- salt shopping list
- 1 lime shopping list
- chopped onion and cilantro shopping list
How to make it
- Warm ¼ cup of water in a small pot.
- 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.
- Blend together chile, peppercorn, onion and garlic cloves.
- Fry pork in vegetable oil in a large pot (olla means pot in Spanish) until it starts turning brown.
- Squeeze orange and add the juice to the pork and cook together for about 5 minutes.
- In the meantime, cube chayote and cut the ear corn sideways in small cylinders.
- Add salsa and vegetables to the pot and pour water to cover all ingredients.
- Add salt to taste.
- Cook for about 35-40 minutes or until vegetables are tender.
- 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)