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Cook the pork in a pot with half an onion, a clove of garlic and a laurel leaf. NOTE: cook to 3/4 cooking level so that it finishes cooking in the pot with the mole.
 
Grind cloves, pepper grains, oregano and cumin with a pestle and mortar.
 
Heat a spoonful of butter in a pot and fry the chillies.
 
Blend the chillies with half the tomatillo,...

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Cook the pork in a pot with half an onion, a clove of garlic and a laurel leaf. NOTE: cook to 3/4 cooking level so that it finishes cooking in the pot with the mole.
 
Grind cloves, pepper grains, oregano and cumin with a pestle and mortar.
 
Heat a spoonful of butter in a pot and fry the chillies.
 
Blend the chillies with half the tomatillo, espazote, 2 sprigs of parsley and pepper leaves, then return to the pot.
 
Blend half the tomatoes, onion, garlic and spices (as above). Strain if necessary.
 
Heat the remaining butter in the pot and add the remaining ingredients.
 
Dissolve the dough in the broth in a bowl, then add to the pot.
 
On a medium flame, cook till it starts to boil.
 
Then, add the pieces of pork and continue to cook.
 
Blend the other 2 sprigs of parsley and epazote with half a cup of the same broth. 
 
Lower the flame and add the parsley mixture. 
 
Serve the pieces of pork and drizzle a little more mole.

 

 

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Ingredients 4 persons
  • 6 pieces pork
  • 1 kilo tomatillo or green tomatoes
  • 2 spoonfuls butter
  • 100 g onion
  • 2 cloves garlic (skin-free)
  • 4 whole cloves
  • 4 grains whole black pepper
  • 1 spoonful oregano
  • 1 spoonful cumin seeds
  • 1 poblano chilli grilled cleaned & stripped
  • 1 jalapeño chilli clean seedless
  • 2 pepper leaves stalk-free no central vein
  • 4 sprigs parsley
  • 4 sprigs epazote
  • Salt to taste
  • ¾ cup corn dough
  • 1 cup broth for cooking the pork.
Recipes. The Cook & Chef Institute