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
- In a large stockpot, combine corn, 2 cups water, salt and epazote leaves. Cook covered for 10 minutes. Drain and reserve water.
- 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.
- 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.
- 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.
- In a large saucepan, heat oil over medium heat. Add chile mixture, decrease heat to low, cover and cook for 7 minutes, stirring constantly.
- Drain pork and potatoes, reserve broth. Stir in pork, potatoes and corn into chile mixture. Gradually add pork broth until the consistency is soupy.
- Serve and garnish with parsley, green onions and lime juice.