pasilla

The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you. I know, the word Mole sounds exciting to eat yet intimidating to prepare.

Mole Poblano

lard (vegetable shortening or vegetable oil)

chiles anchos (about 6

chiles pasillas (about 12

chiles mulatos (about 6, stemmed and seeded)

chipotle chiles (about 4, stemmed and seeded)

white onion (about 1/2 pound, roughly chopped)

garlic

almonds

peanuts

raisins

pumpkin seeds

sesame seeds

chile seeds

(stemmed)

anise seeds

coriander seeds

black peppercorns

true cinnamon

allspice

thyme

marjoram

roma tomatoes (about 2

tomatillos (about 2, husked, rinsed, charred/roasted)

corn tortillas

bolillo (telera

chocolate chocolate

chicken broth (plus

salt

sesame seeds (toasted, to sprinkle at the end)

In a large extended casserole dish set over medium high heat, add 1/2 cup lard, oil, or vegetable shortening. Once hot, about 2 minutes later, add the chiles in 2 or 3 batches and saute, stirring often, and being careful not to let them completely burn. Remove with a slotted spoon and place in a mixing bowl as you move along.

In the same oil, add chopped onion and garlic and saute for 2 to 3 minutes, stirring, until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and let them cook for 2 to 3 minutes.

Stir in the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and let it all cook for 3 to 4 more minutes, stirring often. Make room again, and add the tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple minutes.

Incorporate the already sauteed chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften.

In batches, puree the mixture in the blender or food processor until smooth. You can store this mole, covered, in the refrigerator for up to a month, or freeze it for up to a year.

When ready to eat, dilute a cup of mole with 1/2 cup chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.

Drunken Pasilla, Prune and Orange Salsa recipe from Pati&#x27;s Mexican Table Season 3, Episode 9 “Pot Luck Party”

Drunken Pasilla, Prune and Orange Salsa

pasilla chiles (stemmed and seeded, about 2 ounces)

garlic (with husks on)

water

beer

orange juice

prunes

Set a skillet or comal over medium heat and, once hot, toast the chiles for about 1 minute per side, being careful not to burn them. Remove from heat.

Roast, or char, the garlic cloves for about 6 to 8 minutes either on the same skillet or comal, or under a broiler for 3 to 4 minutes. Set aside and peel away the husks once the cloves have cooled.

Place the toasted chiles in a medium saucepan and cover with the boiling water, beer and orange juice. Add the prunes to the pan and simmer for 8 to 10 minutes. Put the chiles, prunes and cooking liquid into a blender, along with the garlic and salt. Puree until smooth and serve.

Asado de Puerco is a traditional Mexican pork stew with tender pieces of pork simmered in a vibrant red chili sauce, so hearty, smoky and mildly spicy, cooked up in a single pot.

Asado de Puerco Recipe

guajillo chilies

pasilla chilies

ancho chilies

chiles de arbol (optional, for spicy)

onion

garlic (chopped)

dried Mexican oregano

cumin

bay leaves

chicken broth (or use water with 1 Knorr chicken bouillon cube)

black pepper

pork

Salt and black pepper

lard oil

Toast

Remove stems and seeds from the dried chilies. Toast them hot pan over medium heat 1 minute per side or until they become aromatic. Be careful not to burn them.

Soften

Place the toasted chilies in a bowl, cover with hot water, and soak for 20 minutes to soften.

Blender

Drain the soaked chilies and transfer them to a blender or food processor.

Onions

Add chopped onion, chopped garlic, pumpkin seeds, Mexican oregano, cumin, bay leaves, salt and pepper to taste, and 1 cup of broth.

Process

Blend until smooth. Strain if desired for an extra smooth sauce.

FOR THE CHILI SAUCE

Garlic

For extra flavor development, add the garlic, salt, and black pepper to a molcajete or bowl. Add a splash of water and mash into a paste. You can also use a blender or food processor.

Rub the garlic mixture over into the pieces of pork, cover, and refrigerate at least 4 hours, or overnight for more flavor penetration. Bring to room temperature when ready to cook.

FOR THE PORK MARINADE (OPTIONAL)

Heat the lard or oil over medium-high heat in a large pot or Dutch oven.

Brown

Season the pork cubes with salt and pepper, then brown them in batches, 3-4 minutes per side. Avoid overcrowding to ensure even browning.

Sauce

Once all the pork is browned, return it all to the pot and pour in the chili sauce.

Juice

Add the remaining 1 cup of broth and orange juice. Stir well to combine. Scrape up any browned bits from the bottom of the pot.

Siimmer

Bring to a boil, then reduce the heat to low. Cover and simmer 1 to 1.5 hours, or until the pork is tender and the flavors have melded together. Stir occasionally to prevent sticking.

Adjust

Taste the stew and adjust salt as needed.

FOR THE PORK

Serve

Serve hot, with warm corn or flour tortillas, Mexican rice, and refried beans.

SERVING

Mike, this is Mike from Chicago. In the 70s I use to go to a Mexican restaurant in Bridgeport to  get pork stew burritos. These were great. I recently found a recipe and I will try yours. I finally found out what guajillo peppers were. 
Have a great day.

A great versatile recipe. I have a couple of pork tenderloins that I need to cook up and will use the recipe but not stew it so long, just more of marinade and slow simmer. Thanks for your post.

I would like to try this using bison.  How would you change the spices for bison, or just keep the same?  Haven't tried yet, but giving 5 stars because it looks delicious!

I find these kinds of one-pot meals to be the epitome of how practical and creative human beings can be: economical, filling, and so tasty, they have all you need for a meal in a bowl. All cultures have their ways of making stews. In Mexico, Mole de Olla is a dearly loved one, and it is a dish that, unfortunately, hasn’t become popular abroad… yet. Mole de Olla has little to do with the mole sauce so many people outside of Mexico equate with Mole Poblano. 

Beef and Veggie Mole Stew

beef

white onion

mint

ancho chiles

dried pasilla chiles

tomatoes (preferably Roma)

(about 1 or 2 depending on size) tomatillos

sesame seeds (lightly toasted)

chayote

zucchini (cubed (about 3 cups))

green beans

corn

white onion (for garnish)

Chopped fresh cilantro (for garnish)

limes (quartered, for garnish)

In a large heavy-bottomed casserole or pot, place the meat, half onion, garlic cloves, bay leaves, mint and a tablespoon of salt. Cover with 10 cups of water and bring to a rolling boil over medium-high heat. Skim off any foam that rises to the surface, and reduce the heat to low or medium-low heat, cover and simmer for an hour.

Meanwhile, place the ancho and pasilla chiles in a medium bowl, cover with boiling water and let them rehydrate for 10 to 15 minutes. Place the tomatoes and tomatillos in baking dish under the broiler, until they are completely charred and mushy, about 10 minutes. In a small skillet set over medium heat, place the sesame seeds and toast, stirring constantly, anywhere from 1 to 2 minutes until they start to become golden brown, but not completely dark brown.

In the jar of a blender, place the soaked chiles, along with 1/4 cup of the soaking liquid, the broiled tomatoes and tomatillos, and the toasted sesame seeds, and puree until completely smooth.

Remove the lid from the large casserole, remove the cooked onion, mint and garlic cloves (if some remains, it is totally fine) and pour the chile mixture in with the meat. Stir, cover again and cook for another half hour.

Remove the lid, raise heat to medium heat, add the cubed chayote squash and the corn, and cook partially covered for 15 minutes. Add the green beans and zucchini, and cook partially covered for another 10 minutes. Taste for salt and add more if need be.

Serve in bowls, making sure that each bowl has a serving of meat, corn, chayote, green beans and zucchini. Place white onion, cilantro and halved limes at the table, for people to add as last seasonings and garnishes.

Note: Traditionally, this recipe uses xoconostles, which are hard to find in the US. Instead, I use tomatillos, which have a similar tart flavor.

Top 4 pasilla recipes from across the web

The most viewed pasilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mole Poblano

Drunken Pasilla, Prune and Orange S...

Asado de Puerco Recipe

Beef and Veggie Mole Stew

Top 4 pasilla recipes from across the web

The most viewed pasilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mole Poblano

Drunken Pasilla, Prune and Orange S...

Asado de Puerco Recipe

Beef and Veggie Mole Stew

The most viewed pasilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine