About 6 servings
6 tablespoons vegetable oil
2 heaping tablespoons shelled, skinless peanuts
2 tablespoons whole raw almonds
2 heaping tablespoons raw pumpkin seeds (green)
2 heaping tablespoons raw pecan pieces
1 ounce Ancho chili, cleaned, stemmed, seeded (reserve seeds)
1 ounce pasilla chili, cleaned, stemmed, seeded (reserve seeds)
2 garlic cloves, peeled
3 tablespoons unhulled sesame seeds
1½” piece of canela (Mexican cinnamon)
1⁄8 teaspoon aniseed
1⁄8 teaspoon coriander seed
Pinch of dried Oregano
Pinch of ground cloves
Pinch of ground cumin
1 corn tortilla
1 recipe cooked pork (recipe follows)
5-6 cup chicken stock
2 Cups rise blackberries
3-4 tablespoons sugar
¾ teaspoon kosher salt
Have large bowl and sieve set over a small heatproof bowl.
Heat 4 tablespoons of oil in skillet over medium high heat until it shimmers and fry the following ingredients one by one. As they’ve fried use slotted spoon and transfer to large bowl and hold.
-Fry peanuts and almonds together until golden
-Fry the Pecans until lightly colored
-Fry each chili on both sides, turning with tongs just until the flesh has turned a lighter color
-Fry the onion and garlic together until light brown
Mix together 1½ Tablespoon of reserved chili seeds, sesame seeds, canela, aniseed, and coriander and fry them until lightly toasted. Stir in the oregano, cloves, and cumin, then transfer the mixture including the oil to large bowl of fried ingredients.
Using tongs, hold the tortilla directly over the burner (set to medium) turning till brown on both sides. Crumble into fried ingredients.
Working in 2 batches, transfer HALF fried ingredients mixture into a blender and pour in 2 cups of stock, blend until smooth.
Heat the remaining 2 Tablespoon of oil in pan over medium high heat. Carefully pour in blended sauce and stir. Bring to simmer and reduce heat to low.
Add blackberries, 3 tablespoons of the sugar and ¼ cup of the stock to blender and puree till smooth. Strain through medium sieve into sauce, discarding seeds.
Bring sauce to simmer and reduce, stirring frequently and adding more stock as necessary maintaining a velvety consistency that thickly coats the back of a wooden spoon. Season with sugar and salt to taste. Sauce should only taste slightly sweet.
Add the pork to the mole, cook for about 15-20 minutes. Serve, sprinkled with sesame seeds.
This mole keeps in the fridge for up to 2 days and freezer for a month.
Cooked Pork and Stock
About 8-10 servings
4 pounds of pork shoulder, cut into 1½ inch pieces
8 cups water
1 medium white onion
8 garlic cloves, peeled
1 bay leaf
2 teaspoon dried oregano
1 teaspoon salt
Put all the ingredients in a large stock pot and bring water to a boil over high heat then reduce (low) to a simmer. Skim any foam from surface if necessary. Cook until pork is fork tender (about 2 hours). Remove pork and set aside.
Strain the stock into a wide bowl. Use the stock to make mole. You can refrigerate stock up to 2 days and freeze up to 3 months.