Ingredients:
• 3 lbs. pork shoulder, cut into 2-inch cubes
• water
• medium onion, peeled and cut into halves
• 4 large garlic cloves, peeled
• 7 sprigs cilantro
• 3 sprigs mint
• salt to taste

Procedures:
1. In a stock pot cover pork meat with enough water to cover it twice it's volume.
2. Add onion, garlic, cilantro, mint and salt to taste.
3. Simmer uncovered over medium high heat until pork is done, yet still firm. Remove the meat from pot and set aside.

Ingredients:
• 5 dry chiles negros or pasillas (black dry chiles), seeded and toasted
• 2 dry guajillo or New Mexico chiles, seeded and toasted
• 25 whole raw and shelled peanuts, toasted
• 15 almonds, toasted
• 1 teaspoon seeds from black chiles, toasted and ground (using molcajete)
• 2 tablespoons sesame seeds, toasted and ground (using molcajete)
• 1/2 medium onion, grilled
• 2 large garlic cloves, grilled
• 1 medium tomato, grilled
• 2 medium tomatillos, grilled
• 2 stale corn tortillas, burned
• 5 cups pork stock approximately
• 10 small peppercorns, toasted
• 2 whole allspice, toasted
• 2 whole cloves, toasted
• 1/4 teaspoon cumin seeds, toasted (Toast them separately.)
• 1/2-inch cinnamon stick, toasted
• 1/4 teaspoon dry thyme
• 1/4 teaspoon dry oregano
• 1/4 teaspoon dry marjoram
• 3 tablespoons water
• 3 tablespoons olive oil
• 1/2 plantain, peeled, sliced
• 2 tablespoons olive oil
• 1 teaspoon sugar or to taste
• 2 teaspoons salt or to taste
• 1 ounce Mexican chocolate
• 1 avocado leaf, toasted (if available)

Procedures:
1. In a large bowl, combine all the toasted chiles, each kind of toasted nut, toasted/ground seeds, grilled onion, garlic, tomato, tomatillos and burned tortilla together with enough hot stock to cover them. Let the ingredients soak for 30 minutes.
2. In a mortar, grind all the toasted spices and herbs to a smooth paste with the 3 tablespoons water
3. Heat 3 tablespoons of the oil in the 15-inch skillet and fry the sliced plantain until golden. Add them to the bowl with the soaking ingredients. Turn flame off.
4. Place a batch of the soaked chile mixture in the blender with enough liquid to help to grind. Blend at high speed until it becomes a smooth paste, adding stock as necessary. Empty blender and repeat the process.
5. Heat the remaining oil in the same 15-inch skillet over medium high heat, saut¶ the chile sauce together with the ground spices. Cook for 5 minutes, stirring constantly. Add sugar, salt, chocolate and avocado leaf. Simmer for 8 minutes, stirring constantly. Adjust the consistency of the sauce by adding more stock or water.
6. Place the pork meat in the mole sauce. Adjust the seasoning and continue to simmer over low heat for 10-15 more minutes until tender, stirring occasionally. While simmering add more liquid as necessary to keep the sauce consistency thick yet not runny.

© SAN MIGUEL PRODUCTIONS 1996