The Niguijuti or Mole of Pork from Tuxtla Gutierrez

Most traditional moles are served over chicken or turkey; the most well known moles to diverge from this custom are the mole Amarillo and the niguijuti which is similar to a tomato sauce. This mole is a dish from Tuxtla Gutierrez, the administrative capital of the state of Chiapas, where you will find the pictes (corn tamales), the chispola (beef with chickpeas) or this niguijuti (mole of pork), all specialties from that city.

Recipe for the Mole of Pork


* 2.5 lb. pork meat, sliced in cubes
* 6 guajillo chilies
* 6 dried ancho chilies
* 1 whole head of garlic
* 1 onion
* 7 ripe red tomatoes
* 1 tablespoon chicken bouillon powder
* 1/2 teaspoon cloves
* 1 teaspoon freshly ground allspice
* 6 tablespoons toasted sesame seeds
* 6 potatoes, peeled and diced
* 1 ripe plantain, sliced
* 1 bay leaf
* 1 tablespoon each of the following dry spices: oregano, cilantro and mint
* Cinnamon, salt and pepper to taste


1) Cook your pork cubes in boiling water with onion, bay leaf, salt and pepper, bring to boil then lower the heat and cover; skim the surface froth from time to time, and simmer until the meat is cooked and is easy to shred.

2) Roast the chiles until they change color and become fragrant, then soak in hot water and let stand for 25 minutes to soften them. Put the tomatoes in boiling water long enough for their skin to shrivel then peel. Allow to cool.

3) Remove the chiles from the water and discard their seeds and stem, blend with a little liquid in a food processor, add the tomatoes, pepper, sesame seeds, cloves and plantain; blend to a puree.

4) Remove the meat from the broth and reserve, meanwhile simmer the tomato sauce we just did, until it reduces significantly, add the potatoes, cinnamon and other spices. For the potatoes to cook, make sure they are covered by the tomato sauce.

5) When the potatoes are tender, add the meat and serve warm with some sesame seeds sprinkled over.

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