Papas en Mole


  • 2 cups corn kernels off the cob
  • 6 cups water, divided
  • ½ teaspoon salt
  • 2 epazote leaves
  • 1.3 ounces pork loin, chopped in ½–inch pieces
  • 3 large Yukon Gold Idaho® potatoes, rinsed and chopped in ½-inch pieces
  • 1 bay leaf
  • 2 dried ancho chiles, tops removed and seeded
  • 1 dried guajillo chile, tops removed and seeded
  • 1 Roma tomato
  • 1 medium onion, sliced in half, divided
  • 3 garlic cloves, divided
  • 1 tortilla
  • ½ teaspoon cumin seeds
  • 2 tablespoons olive oil
  • ⅓ cup fresh parsley, chopped
  • 2 green onions, chopped
  • 1 large lime, quartered


  1. In a large stockpot, combine corn, 2 cups water, salt and epazote leaves. Cook covered for 10 minutes. Drain and reserve water.
  2. In a separate pot, combine pork, potatoes, 4 cups water, an onion half, 1 garlic clove and bay leaf. Cook for 35 minutes or until pork meat is tender.
  3. On a large skillet or comal, toast chiles, tomato, the other onion half, the tortilla and remaining 2 garlic cloves. Turn to toast evenly with tongs. Tomato and onion should be partly charred. Tortilla should be toasted, stiff and partly charred.
  4. Transfer toasted chiles, tomato, toasted onion, tortilla and garlic and cumin into a blender container. Add 1 cup from the water the corn was boiled in. Blend until smooth.
  5. In a large saucepan, heat oil over medium heat. Add chile mixture, decrease heat to low, cover and cook for 7 minutes, stirring constantly.
  6. Drain pork and potatoes, reserve broth. Stir in pork, potatoes and corn into chile mixture. Gradually add pork broth until the consistency is soupy.
  7. Serve and garnish with parsley, green onions and lime juice.
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Yield: 4-6 servings

Ericka Sanchez
Food Blogger
Nibbles and Feasts

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