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04 January 2013,01:02 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place the pork, onion and garlic in a saucepan and pour enough cold water to cover.
  • Simmer to low flame, skimming the surface occasionally, for about an hour or until pork is tender.
  • Add beans and zucchini (courgettes) and simmer for 5 - 7 minutes, then remove pork and vegetables and set aside. Reserve the liquid.
  • Mole: Place ancho and guajillo chillies in a bowl, pour over hot water to cover and soak at least for 20 - 30 minutes or until soft.
  • Drain the chillies and discard water. Place chillies in a hot frying pan and cook until skins are blistered and charred. Set aside and then discard the seeds.
  • Place the chillies, tomatillos, tomato, garlic, coriander, peppercorns, clove and cumin in a food processor and process to make a puree.
  • Sieve the puree to remove large pieces.
  • Heat oil in a frying pan over a medium heat, add puree and cook, stirring at least for 10 - 12 minutes.
  • 09Stir in 5 cups of the reserved cooking liquid, simmer for about 10 - 12 minutes.
  • Dumplings: Place the masa and butter in a bowl and knead to combine.
  • Divide dough into 24 equal pieces and roll into small flat balls. Make a thumb print in each dumpling to about halfway through.
  • Add dumplings to mole and cook, stirring gently, for about 10 - 12 minutes or until dumplings are tender.
  • Add the reserved pork and vegetables to mole and simmer for 5 minutes or until heated through.


  • 300 grams green beans
  • 300 grams zucchini, chopped
  • 1 kg pork cutlets, trimmed of visible fat
  • ½ onion
  • 2 cloves garlic

Mole Amarillo

  • 2 ancho chillies
  • 4 dry red chillies or guajillo chillies
  • ½ teaspoon ground cumin
  • 1 tablespoon Cooking oil
  • 220 grams tomatillos, drained and peeled
  • 1 tomato
  • 6 cloves garlic
  • 2 tablespoons ground coriander
  • 2 black peppercorns
  • 1 clove

Masa Dumplings

  • 500 grams fresh masa
  • 3 tablespoon butter

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