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Friday, January 4, 2013,1:02 AM
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PORK WITH MOLE AND DUMPLINGS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Place the pork, onion and garlic in a saucepan and pour enough cold water to cover.
- Simmer to low flame, skimming the surface occasionally, for about an hour or until pork is tender.
- Add beans and zucchini (courgettes) and simmer for 5 - 7 minutes, then remove pork and vegetables and set aside. Reserve the liquid.
- Mole: Place ancho and guajillo chillies in a bowl, pour over hot water to cover and soak at least for 20 - 30 minutes or until soft.
- Drain the chillies and discard water. Place chillies in a hot frying pan and cook until skins are blistered and charred. Set aside and then discard the seeds.
- Place the chillies, tomatillos, tomato, garlic, coriander, peppercorns, clove and cumin in a food processor and process to make a puree.
- Sieve the puree to remove large pieces.
- Heat oil in a frying pan over a medium heat, add puree and cook, stirring at least for 10 - 12 minutes.
- 09Stir in 5 cups of the reserved cooking liquid, simmer for about 10 - 12 minutes.
- Dumplings: Place the masa and butter in a bowl and knead to combine.
- Divide dough into 24 equal pieces and roll into small flat balls. Make a thumb print in each dumpling to about halfway through.
- Add dumplings to mole and cook, stirring gently, for about 10 - 12 minutes or until dumplings are tender.
- Add the reserved pork and vegetables to mole and simmer for 5 minutes or until heated through.
INGREDIENTS
- 300 grams green beans
- 300 grams zucchini, chopped
- 1 kg pork cutlets, trimmed of visible fat
- ½ onion
- 2 cloves garlic
Mole Amarillo
- 2 ancho chillies
- 4 dry red chillies or guajillo chillies
- ½ teaspoon ground cumin
- 1 tablespoon Cooking oil
- 220 grams tomatillos, drained and peeled
- 1 tomato
- 6 cloves garlic
- 2 tablespoons ground coriander
- 2 black peppercorns
- 1 clove
Masa Dumplings
- 500 grams fresh masa
- 3 tablespoon butter
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