December 13, 2012 Oaxacan Green Mole
I went to Santa Fe today to argue a Motion for Summary Judgment
in the Lower Rio Grande Adjudication case.
Suzette was kind enough to get up at 6:30 a.m. and make pork
burritos. After the hearing at 11:30 a.m.
the consensus was to go to Cowgirls, where Bill Turner and I each had the Red
pear salad with dry roasted pecans and arugula and greens. Bill ordered a blue cheese dressing plus the
raspberry vinaigrette which added a creamier texture to the salad. I was sunny and around 55˚ when I got home so
after a few calls around 3:30 I decided to ride.
When I got home and showered Suzette arrived and she had
eaten, so I ended up eating a second burrito for dinner. I awakened around 3:00 a.m. and decided to
make the pork mole dish that I had bought nopales and Mexican squash to make at
Pro’s last Thursday, so I got the Rick Bayless’ Mexican Kitchen cookbook out
and found the Oaxacan Green Mole with Pork, White Beans and Mexican Vegetables
(page 290) recipe and saw that it called for green string beans instead of squash,
but alas I wanted to do a Northern Mexico variation by substituting squash for
green beans. So I chopped and sautéed one
onion and put it in a large enameled casserole and added the nopales to it and
started cooking it. Then I broiled one
jalapeno and the 2 lbs. of tomatillos and five or six cloves of garlic about
five inches from the burner for about 15 minutes. I threw the tomatillos, jalapenos, garlic in
the food processor with ½ tsp. of ground cumin and 4 or 5 cloves and pureed it
into a sauce, which I added to the casserole.
I then diced 1 ½ lb. of the PPI pork tenderloin and put that in the
casserole. According to the recipe, at
this point one can stop the recipe and wait until one serves the dish to add an
herb puree of 4 sprigs of parsley, 2 sprigs of epazote or cilantro and 2 leaves
of Hoja Santo or the green tops of a fennel plant.
At around 5:30 a.m. I went back to bed happy with my new
dish.
Bon Appètit
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