2 lbs pork or boneless chicken 2 oz dry chile ancho 3 tomatoes 1 tbsp ground cinnamon 1/2 tsp ground oregano 1 1/2 cloves 1 onion 1 garlic head
Cook the meat in a pot with little water, the crushed garlic head and salt, until all the water is consumed. Fry it brown in its own drippings. Toast the chiles anchos and put in water to soak, grind it with the rest of the ingredients and fry it very well, add boiling water to make a red mole sauce. Keep frying, adding the meat and some broth. Thicken it with corn flower. bend some of this dough with lard and make little balls of it and perforate them with the finger. Add them to the stew, when it is boiling, as well as some young green pumkins and string beans, separetely cooked.