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...
Ingredients
* 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)
Preparation
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...