Clemole de Sor Juana Ines de la Cruz
I can honestly say that this is one of the best dishes I have ever tasted. The flavors bloom and play in my mouth and I almost can’t believe that something can be so good.
Ingredients
- Salt
- 1 pound pork butt
- 2 chicken legs
- 2 chicken thighs
- ½ pound longaniza sausage available in Latin American grocery stores
- 1 tablespoon cilantro seeds
- 5 cloves
- 6 black peppercorns
- ½ teaspoon freshly ground
canela - 6 pasilla chiles deveined and lightly toasted on a griddle over low heat
- 3 griddle-roasted tomatoes
- 4 roasted garlic cloves
- 2 tablespoons freshly
home-rendered lard
Instructions
- Cook the pork butt in salted water for 20 minutes. Add the chicken and cook for another 20 minutes. Add the longaniza and cook for 10 minutes more. Drain and reserve the cooking broth.
- In a small pan toast the spices over medium low heat until fragrant. Let cool and grind in a molcajete or a coffee grinder. Combine with the chiles, roasted tomato, and garlic and thoroughly purée in a blender.
- Heat the lard in a heavy medium-size Dutch oven or saucepan and fry the sauce for 10 minutes over medium heat, stirring often. Cut the pork and longaniza into bite-size pieces and add with the chicken pieces and reserved broth to the pan. Cook for 10 minutes longer and serve.