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
2	Quarts	Water
1	ea	White Onion, Chopped
8	Cloves	Garlic
1	ea	Avocado Leaf or Bay Leaf
1	ea	Chile de Arbol
5	ea	Whole Black Peppercorns
2	ea	Carrots, chopped
2	ea	Celery Stalks, peeled and chopped
3	ea	Whole Allspice Berry
1/2	ea	Pound Pork Butt, cubed
2	ea	Whole Clove
5	ea	Chilhuancle Negro Chile or Ancho Chiles
1	ea	Corn Tortilla. torn into strips
1	ea	Sprig Fresh Oregano
1	ea	Sprig Fresh Thyme
1	Teaspoon	Cumin Seeds
1/2	inch	Stick Canela or Cinnamon
4	ea	Large Ripe Tomatoes, quartered
3	ea	Tomatillos, halved
1	Small	White Onion
1	Clove	Garlic
2	ea	Chayote or Zucchini, sliced thin
5	Small	white Potatoes, peeled and quartered
1/2	Pound	Green Beans, chopped
3	Tablespoons	Lard or Canola Oil
3	ea	Avocado leaves or bay leaves, toasted
	to taste	Salt
		White Onion, thin slices, garnish
		Sliced Lime, garnish
Preparation 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.