Yellow Pork Mole with Dumplings

Yellow Pork Mole with Dumplings

From: JamesC2447@aol.com

INGREDIENTS:

2 Pounds Boneless Pork
2 Pounds Pork Bones
6 Cups Water
1 Carrot cut in half
2 Onions cut in half
3 Garlic Cloves
4 T Salt
4 Black Peppercorns

18 Guajillo or New Mexico Chiles
1/2 Cup Water
2 Pounds Tomatoes, peeled
3 Green Tomatoes (tomatillos), chopped
2 Garlic Cloves, peeled
1 Onion, chopped
3 T Lard (or corn oil)
5 Acuyo (Hierbasanta) or Fennel Leaves
1 Avocado Leaf
Salt to taste
1 Pound Green Beans, end trimmed
6 Zucchini cut in strips

1/4 Pound Lard
1/2 Pound Masa Harina
Salt to taste

Cook the pork meat and bones in the water with the carrots, onions and seasonings until tender, about one (1) hour.
Strain and reserve the cooking liquid.
Slice the meat.

Roast the chiles on the griddle.
Remove the seeds and veins.
Boil in the water for about three minutes, then let stand for 10 minutes.
Drain and puree with the tomatillos, green tomatoes, garlic, and onion and 1 1/2 cups of pork broth.
Heat the lard in sacue pan until very hot.
Add the pureed mixture, the fennel leaves, the avocado leaf and salt to taste.
Cook for 20 minutes over low heat, adding more broth if necessary.

Beat the lard thoroughly with the masa and add salt to taste.
Shape into balls and poke a hole in the center of each.

Add the green beans, zucchini and dumplings to the heated pureed mixture.
Cook for 20 minutes or so, or until the vegetables are tender.
Pour the finished mixture on to the pork slices and serve.

By Bob Nemerovski / molepage@ramekins.com