This is a minimalist mole, where corn plays a major part in its complexity. The corn is coarse and adds a tender, chunky texture to the mole sauce. I suggest you double the recipe, because this mole will have you reaching for seconds.
In a cast-iron skillet over medium heat, toast the corn for 7 to 10 minutes, moving the corn around with a spatula to make sure it all gets evenly toasted. Let cool. Put the corn in a blender or food processor. Pulse until the corn is coarsely chopped but not ground.
Soak the chopped corn in a large mixing bowl full of water for 20 minutes. The corn skins should float to the top; remove them with a double-fine-mesh strainer. You may have to rinse the corn again a few more times to remove all the skins. Once the corn rinsing water runs clear, drain the corn.
Fill a large pot with 3 quarts (3 L) of water and bring to a boil. Add the pork, lower the heat to a simmer, and cook for about 30 minutes, skimming all impurities that rise to the top. Add the onion and garlic and keep simmering for another 1½ to 2 hours. Reserve 1 cup of broth.
While the pork is cooking, heat a comal or cast-iron skillet over medium heat. Toast the chiles well on both sides. Bring
In the same comal or skillet over medium heat, quickly toast the spices until fragrant, about 3 minutes. Blend the spices in a molcajete or spice grinder.
Heat your oven’s broiler to its low setting. On a baking sheet, broil the garlic and onion for 10 minutes. Set aside.
In a blender, combine the soaked chiles with 1 cup (
After the pork has simmered for an hour, remove the garlic and onion. Add the chile and corn mixture to the pot. Add 1 cup of reserved broth and simmer for 30 minutes. Add more broth if needed for a thick, heavy cream texture.
After 30 minutes, add the hoja santa, thyme, oregano, tomatoes, and the chile and spice mixture to the simmering meat broth. Keep simmering for another 2 hours. Mix the corn bits around a bit so they don’t stick to bottom of the pot while cooking. After 2 hours of cooking, the dried corn bits should be tender and al dente. Season with salt and serve.
© 2019 All rights reserved. Published by Abrams Books.