Mole de Olla

Ingredients:

* 3 lbs chicken pieces, OR beef cut 
        into 2" square pieces OR 
        pork cut into 2" square pieces 
        (choose one of the above)
* 1 bay leaf
* 3 quarts water
* 2 prickly pears or xoconostle (optional)
* 1 each: dried ancho, passilla and guajillo peppers
* 3 cloves garlic
* 1 small onion
* 4 green tomatillos, husks removed
* 1 pinch cumin seed
* 1  cups water
* 2 T. Olive oil
* 2 ears corn, husks removed, broken into three pieces each
* 1/2 pound green beans, ends removed, cut in half
* 2 large potatoes, peeled, cubed
* 2 zucchini, ends cut off, cut into thirds
* 2 carrots, scrubbed, cut into thirds
* 1 chayote, peeled, cut in thirds
* 2 sprigs epazote
* Fried corn tortillas
* 3 limes, cut into wedges

Preparation:

Combine meat with water, bay leaf and prickly 
pears. 

Bring to a boil. 

Skim foam from surface. 

Cook until meat is tender. 

Meanwhile, toast the dried chiles on 
a comal or griddle about 3-4 minutes 
each side on medium heat. 

Cool. 

Remove seeds, place in blender with 
garlic, onion, tomatillos, cumin seed 
and remaining water. 

Blend on high carefully until well blended. 

Heat a skillet with 2 T. Olive oil and add 
ingredients from blender. 

Simmer until mixture is reduced by 1/2.  

Add to meat, along with the other vegetables. 

Simmer until vegetables are cooked, add epazote. 

Remove from heat. 

Serve with the tortillas and lime wedges. 

I also served mine with a side of Mexican Rice.





http://www.melsmex.com/mole_de_olla.htm
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