Ingredients

Mole Stew: Meat and Vegetable Stock

• 1 1/2 pounds stewing beef, cut into 2-inch chunks
• 1 pound pork ribs or backbone (espinazo), cut into 2-inch slices
• Salt to taste
• 3 chayotes, cut into long slices
• 2 pounds small potatoes
• 1 pound string beans, trimmed and cut in 3 inch slices

Mole Stew

• 5 chiles chilhuacles negros (1 ounce), seeded, stemmed and deveined; save the seeds
• 5 chiles guajillos (1¼ ounces), seeded, stemmed and deveined; save the seeds
• 2 pounds ripe tomatoes (4 medium to large round or 16 to 20 plum)
• 2 ounces tomatillos (about 3 medium), husked
• 1 white onion (3 ounces), chunked
• 1 head garlic, cloves separated
• 1 tortilla
• 1 tablespoon sunflower or vegetable oil
• 2 tablespoons raisins
• 2 tablespoons almonds
• 2 whole allspice
• 2 tablespoons cumin seeds
• 1 whole clove
• 1 piece Mexican cinnamon stick, 2 inches long
• 1 sprig Oaxacan oregano or ½ teaspoon dried
• 1 sprig thyme or a pinch of dried
• 1 sprig marjoram or ½ teaspoon dried
• 2 tablespoons lard, sunflower or vegetable oil
• 4 ounces prepared masa for tortillas, or ½ cup masa harina for tortillas mixed with ¼ cup plus 1 tablespoon water
• 1 tablespoon plus 1 teaspoon salt
• 3 avocado leaves, fresh or dried
• 1 medium white onions (about 6 ounces)
• 2 chiles de agua, or other fresh green chiles, roasted and peeled
• 1 teaspoon dried Oaxacan oregano
• 2 limes, juiced
• Salt to taste

Description

Mole Stew - A Recipe From Food Network Canada. Get The Recipe Of The Day, Most Popular Recipes, Search For Seasonal And Holiday Menus, And Browse Through 10,000+ Recipes From Our Trusted Chefs And Food Network Hosts.

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