This recipe is for pork meat, cooked in a slightly different mole based on four chiles, sesame seeds, tomatoes, and tomatillos; this mole ranchero is also frequently served over chicken. This recipe is from the state of Morelos, so technically it does not belong to the 7 classic moles from Oaxaca; its main feature is that this mole is relatively easy and quick to make, once you have gathered all ingredients, and it definitely carries the mexican mole sauce taste signature...
* 2 lb. pork shoulder, shank or blade
* 3 cups water
* 2 bay leaves
* 2 cloves of garlic
* 1 onion
* 2 red tomatoes
* Salt, to taste
* 2 mirasol chiles, seeded
* 2 ancho chiles, seeded
* 1 pasilla chile, seeded
* 3 árbol Chiles
* 1 teaspoon seeds from the chiles
* 2 teaspoons sesame
* 2 cloves
* 4 peppercorns
* 1/2 lb. of corn flour (about 1 cup)
* 4 green tomatoes (tomatillos)
2) Toast the chiles on a comal or griddle to medium-low heat, turning constantly to prevent them from burning. Also roast the seeds from the chiles and the sesame seeds. In the same comal or griddle roast 1 clove of garlic and the other onion half.
3) Place the chiles, seeds, sesame seeds, garlic and onion in a blender. Add cloves, peppers, green tomatoes, red tomatoes, corn flour, salt, and some broth from the water in which the pork cooked. Blend to liquefy, pulsing until you get a smooth sauce.
4) In a casserole, preferably earthenware, heat the remaining beef broth. When it starts boiling, pour the liquefied sauce slowly and stirring to prevent the flour from forming lumps. Bring to a boil over medium heat and simmer for 10 minutes, stirring constantly. Add pork and boil for another 2 or 3 minutes.
Serve this pork with mole ranchero plate with some chopped onions, previously soaked in water, and some white rice...