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Pork and Vegetables in Yellow Mole with Masa Dumplings |
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Serves: 4 Print this Recipe(Mole Amarillo de Verduras y Chochoyones) Category: Pork This is a classic stew of meat, vegetables, and tiny masa dumplings in a thin yellow mole from Oaxaca. If you make the amarillo (yellow mole) and the dumpling dough ahead of time, the dish is quite easy. The herb hoja santa, or hierba santa, is not readily available in many locations, but can be ordered (see Mail-Order Sources for Ingredients, page 620). It has a special flavor, somewhat like sassafras with peppery and anise-like undertones. The leaves freeze well, and even though they turn dark, the special flavor remains. In this recipe, cilantro can be substituted if hoja santa can't be found. The flavor will be different, but still very good. Yellow Mole Masa Dumplings 1 1/2 pounds boneless pork roast, cut into 1-inch pieces 2 cloves garlic (large), thinly sliced 1 hoja santa leaf, finely chopped or 1/2 cup chopped cilantro 1/2 teaspoon salt 4 medium red or white potatoes, scrubbed and cut into 1/8-inch pieces 3/4 pound green beans, trimmed and cut into 1-inch pieces 1/2 finely chopped white onion 2 tablespoons fresh lime juice 1. Prepare the yellow mole. Reserve in the pan off heat. Make the masa dumplings. Reserve, covered on a plate. 2. Put the pork in a large saucepan with the garlic, hoja santa, or cilantro, and salt. Add 3 cups of water and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, about 35 to 40 minutes. 3. While the meat is cooking, bring to a boil a pot of salted water and cook the potatoes until crisp-tender, about 10 minutes. With a large slotted spoon, scoop the potatoes out of the water and reserve in a bowl. In the same water, cook the beans until crisp-tender, 5 to 6 minutes. Drain and reserve the beans with the potatoes. 4. When the pork is tender, pour the reserved yellow mole into the pan with the pork. Add the reserved potatoes and beans. Bring the stew to a boil, then reduce the heat to low, cover, and simmer 5 minutes. Add the reserved masa dumplings and cook until the vegetables are tender and the dumplings are cooked through, 12 to 15 minutes. In a small bowl mix the onion and lime juice. Serve the stew hot in shallow bowls with the onion mixture spooned on top. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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