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Oaxacan · Main
Segueza Coarse Corn Mole
A minimalist Oaxacan mole where toasted, cracked field corn does the thickening: pork spine simmered with guajillo, garlic, hoja santa and herbs until the sauce turns chunky and the corn is tender and just al dente.
- YieldServes 4 to 6
- Hands-on1 h 40 min
- Total5 h
- Difficulty
Ingredients
Pork and corn
- 100 gdried field corn
- 1.6 kgpork spine, chopped by the butcher and trimmed of excess fat; pork shank can stand in
- 3 Lwater, for the pork
- 25 gsmall white onion, a quarter of one
- 5 clovesgarlic, peeled
- 1½ tbspsea salt
Mole
- 50 gdried guajillo chiles, stems and seeds removed (about 10)
- 2dried chiles de arbol, stems and seeds removed
- 720 mlwater, boiled, for soaking the chiles
- 6black peppercorns, freshly ground
- 4whole cloves, freshly ground
- 1 tspcumin seeds, freshly ground
- 8 clovesgarlic, peeled
- 55 gwhite onion, chopped (about 1/2 cup)
- 2 leaveshoja santa leaves
- 1 tbspdried oregano
- 1 tspdried thyme
- 225 gtomatoes, chopped (about 1 1/4 cups)
- to tastesea salt, to finish
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