Mexican Black Chili Pork for all Saints

Name: Mexican Black Chili Pork for all Saints (Mole Negro de Todos Santos)
Cuisine: Mexican
Ingredients: 2 lbs/900 g boneless pork, cubed; 1 large onion, diced; 6 garlic cloves, crushed; 2 bay leaves; 2 teaspoons salt; 6 tablespoons rendered pork fat or lard; 6 tablespoons rendered pork fat or lard; 4 large mild dried chilies, deseeded and torn; 1 slice dry bread, cubed; 1 maize-flour tortilla, torn into small pieces; 8 green tomatoes; 2-3 oz/50-75 g unsweetened chocolate; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon grated orange zest

Mole Negro de Todos Santos

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

Comfort food for the morning of All Saints, the day after All Souls, left on the back of the stove and reheated on the family’s return from the cemetery. Serve with frijoles refritos—black beans cooked till soft and then refried in pork fat to give them a dense, smoky flavor.

Ingredients

2 lbs/900 g boneless pork, cubed
1 large onion, diced

Americas
Mexico
Main course

Method

In a heavy pan, simmer the cubed pork with the onion, 2 garlic cloves, bay leaves and 1 teaspoon salt in enough water to cover generously. The poaching liquid should tremble rather than bubble for 1½-2 hours, until perfectly tender.
Remove the meat with a draining spoon. Reserve the broth. No need to strain.
Melt half the lard in a heavy pan and fry t