One of the seven famous moles of Oaxaca, mole amarillo was originally made with the local chile amarillo, which gave it the yellow color of its name. This version by Socorrito Zorrilla uses the more easily obtained chile guajillo and chile ancho, which will produce a reddish dish. It differs from most of the other moles in that it is really more of a vegetable stew with small masa dumplings.


INGREDIENTS:
1 lb (500 g) boneless lean pork plus 1 lb (500 g) pork ribs (spare rib chops)
Or
1 large chicken, about 4 lbs (2 kg)
Or
1 lb (500 g) boneless stewing beef plus 1 lb (500 g) beef ribs
8-10 cups (64-80 fl oz/2-2.5 l) cold water (to cover)
2 cloves garlic
½ small onion
1 tablespoon salt
8 oz (250 g) Green beans, trimmed
2 chayotes (vegetable pears/chokos), peeled and quartered
8 oz (250 g) zucchini (courgettes). Cut into chunks (optional) onion and lime slices for garnish.

MOLE

2 chiles anchos
4 chiles guajillos
1 large tomato
8 oz (250 g) small tomates verdes, husks removed
2 whole cloves
2 black peppercorns
½ teaspoon ground cumin
6 cloves garlic
2 tablespoons ( 1 oz/30 g) lard
2 leaves hierba santa or 4 avocado leaves or 2 tablespoons chopped cilantro (coriander)

CHOCHOYOTES (MASA DUMPLINGS)

8 oz (250 g) masa
2-3 tablespoons (1-1 ½ oz/30-50 g) lard
1 teaspoon salt

INSTRUCTIONS:

- Place the meat in a large pot or Dutch oven and add the water, garlic, onion and salt. Bring to a boil, skim the surface, cover and simmer for 40 minutes or until the meat is half cooked. Add the green beans, chayotes and zucchini, cover and cook until tender ( timing will dependo n which meat you are using). Drain, reserving the stock.

- Meanwhile, prepare the mole. Toast the chiles on a comal or iron skillet and remove the seeds. Cook the chiles, tomato and tomates verdes in a saucepan of boiling water for 7 minutes. Drain, transfer to a blender and add the cloves, peppercorns, cumin and garlic. Purée and strain.

- Melt the lard in a cazuela or large skillet, add the purée and cook, stirring constantly, for 8 minutes. Add 6 cups (48 fl oz/1.5 l) of the reserved stock and the hierba santa and simmer, covered, for 10 minutes. Add salt if needed.

- To prepare the dumplings, moisten your hands and knead the masa, lard and salt together. Make 20 small balls and, with your small finger, press a dimple about halfway through each one.

- Add the dumplings to the cazuela and simmer, strirring constantly, for 8-10 minutes or until cooked. Add the meat and vegetables, bring to a boil, then serve. Garnish with the onion and lime slices.
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Serves 6