INGREDIENTS YOU WILL NEED FOR THE MOLE
Small mild summer chili peppers, hot red chili peppers (see video for amount)
1 T bacon grease or oil, cinnamon stick, 2 star anise, 1 T cumin seeds, 1/2 t cloves (whole), 1 t allspice (whole), 30g/1oz golden raisins, 60g/2oz almonds, 2 T sesame seeds, 1 1/2 T cocoa powder, 1 T dark brown sugar, 120g/4oz tomato sauce, juice of 1 lime, 3 cloves garlic, 500ml/2 cups chicken stock, 1 1/2 t salt, about 30g/1oz of stale bread cut in cubes and 1 t liquid mesquite smoke (optional – see video).
FOR THE PORK
900g/2lb pork (with some fat on it — NOT lean), cumin (dry powder), salt, 1T vegetable oil, and cilantro, lime and sesame seeds to garnish.
NOTES — This is NOT a traditional family style recipe. It is a RESTAURANT recipe. Why do we use fresh peppers instead of dried ones and the traditional rehydration step? First, because the selection of traditional dried peppers are IMPOSSIBLE to obtain in Europe. Second, the flavor of this is outstanding, which is all that really counts. Try it and you will see.