Mole Chichilo Oaxaqueno - Mole Chicilo From Oaxaca


YIELD:  4 to 6 Servings
Amount Measure Ingredients 
1-1/2  ea Beef Bones with meat, top round bone
Quarts  Water 
ea White Onion, Chopped
Cloves  Garlic
ea Avocado Leaf or Bay Leaf 
ea Chile de Arbol
ea Whole Black Peppercorns
ea Carrots, chopped
ea Celery Stalks, peeled and chopped 
ea Whole Allspice Berry
1/2  ea Pound Pork Butt, cubed
ea Whole Clove 
ea Chilhuancle Negro Chile or Ancho Chiles
ea Corn Tortilla. torn into strips
ea Sprig Fresh Oregano 
ea Sprig Fresh Thyme
Teaspoon  Cumin Seeds 
1/2 inch Stick Canela or Cinnamon
ea Large Ripe Tomatoes, quartered 
ea Tomatillos, halved
Small White Onion 
Clove  Garlic
ea Chayote or Zucchini, sliced thin
Small  white Potatoes, peeled and quartered
1/2  Pound  Green Beans, chopped
Tablespoons  Lard or Canola Oil  
ea Avocado leaves or bay leaves, toasted
  to taste Salt 
    White Onion, thin slices, garnish
    Sliced Lime, garnish
In a stock pot cover beef bones with cold water, bring to a boil for 20 minutes skimming off foam from top. Lower heat add onions, garlic, black peppercorns, 1 clove and 1 allspice berry and cook for 10 minutes. Skim off any fat which rises to top. Remove bones from stock and discard bones. Add cubed beef and pork to stock and simmer for one hour. Strain and reserve stock and meat On a hot comal or sauté pan, toast chilies until darkened but not burned. Remove chile stems, veins and seeds, reserving seeds. Place chilies in a bowl and cover with boiling water and soak for thirty minutes to soften. Toast and grind remaining allspice, cumin seeds and clove into a powder. Toast tortilla strips until they blackened, remove. Toast chile seeds until they have become black. Place blackened seeds in water to soak, drain and change the water three times letting them soak 5 minutes each time. Drain and reserve seeds. Drain chilies and place in a blender along with tortillas, blackened seeds oregano, thyme, ground spices and toasted avocado leaves, add enough water to form a paste. Roast the tomatoes and tomatillos on comal or dry sauté pan until they are soft, remove then roast onion and garlic. Place them in blender and puree. Bring 3 cups of the reserved beef stock to a boil. add the potatoes, let simmer for 15 minutes. Add green beans and chayote to potatoes. Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 25 to 30 minutes total time. Drain and reserve the stock and vegetables. In a heavy pot or skillet heat the 3 tablespoons of lard and fry the chile puree. Add the tomato mixture and fry 2 to 3 minutes. Add meat and enough of the beef-pork vegetable stock to thin mixture to the desired thickness and continue to simmer for 45 minutes to 2 hours stirring constantly. Add the vegetables to mole to heat through. Garnish dish with onion slices and serve lime slices on side.