📝 About This Recipe
Hailing from the highlands of Tlaxcala, Mole Prieto is a sacred, festive dish known for its deep, obsidian hue and velvety texture achieved through the use of toasted corn flour and smoked chilies. Unlike the sweeter moles of Puebla, this version leans into earthy, savory notes with a hint of smoke and the aromatic punch of avocado leaves. Traditionally cooked in massive clay pots for community celebrations, this recipe brings that ancient, soul-warming complexity to your home kitchen.
🥗 Ingredients
The Proteins
- 2 lbs Pork Shoulder (cut into 2-inch cubes)
- 10 cups Water (for simmering meat and creating stock)
- 1/2 piece White Onion (for the broth)
- 3 cloves Garlic (smashed)
The Chili Base
- 6 pieces Chile Pasilla (stemmed and seeded)
- 4 pieces Chile Mulato (stemmed and seeded)
- 2 pieces Chile Chipotle Mecos (dried and smoked)
- 3 tablespoons Lard (high-quality rendered pork fat is best)
The Thickener and Aromatics
- 1.5 cups Blue Corn Masa Harina (or white masa harina if blue is unavailable)
- 1 small piece Cinnamon Stick (Mexican Ceylon cinnamon preferred)
- 2 pieces Cloves (whole)
- 5 pieces Black Peppercorns (whole)
- 3-4 pieces Avocado Leaves (dried or fresh, toasted)
- to taste Salt
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, place the pork cubes, 10 cups of water, half an onion, and 3 cloves of smashed garlic. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface.
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2
Simmer the pork for about 1 hour and 15 minutes, or until the meat is tender but not falling apart. Remove the meat from the broth and set aside. Strain the broth and reserve at least 8 cups.
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3
While the meat simmers, prepare the chilies. In a dry skillet over medium heat, lightly toast the Pasilla, Mulato, and Chipotle chilies until fragrant, being careful not to burn them as they will turn bitter.
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4
Place the toasted chilies in a bowl of hot water and let them soak for 20 minutes until soft and pliable.
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5
In the same dry skillet, toast the masa harina over medium-low heat. Stir constantly for 8-10 minutes until it turns a deep golden-brown color and smells nutty. This 'toasting' is essential for the dark color of the mole.
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6
In a blender, combine the soaked chilies, cinnamon, cloves, peppercorns, and 2 cups of the reserved pork broth. Blend until perfectly smooth. Strain through a fine-mesh sieve to remove any bits of skin.
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7
In a separate bowl, whisk the toasted masa harina with 2 cups of cold pork broth until there are no lumps, creating a smooth slurry.
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8
Heat 3 tablespoons of lard in a large clay pot (cazuela) or heavy pot. Once shimmering, carefully pour in the chili puree. It will splatter, so be ready to stir. Fry the sauce for 10 minutes, stirring constantly, until it darkens and thickens.
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9
Slowly pour the masa slurry into the chili sauce, whisking vigorously to incorporate. Lower the heat to medium-low.
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10
Add the remaining pork broth and the toasted avocado leaves. The avocado leaves provide the signature anise-like aroma of a true Mole Prieto.
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11
Cook the mole for 30-40 minutes, stirring frequently to prevent the masa from sticking to the bottom. The sauce should become glossy and thick enough to coat the back of a spoon.
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12
Add the cooked pork pieces back into the pot and simmer for another 15 minutes to allow the flavors to penetrate the meat. Season with salt to taste.
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13
The final consistency should be smooth, dark, and elegant. Remove the avocado leaves before serving if desired, though they are often left in for rustic charm.
💡 Chef's Tips
If you can find blue corn masa harina, use it; it provides a naturally darker, more authentic 'prieto' (dark) color. Toasting the masa harina is the most critical step—do not rush it, as the toasted corn provides the primary flavor profile of the dish. If the mole becomes too thick, thin it out with a little more warm broth or water until it reaches a velvety consistency. Always use lard for the most authentic flavor, but if you must substitute, use a neutral oil like grapeseed. Be careful when toasting the dried avocado leaves; they only need a few seconds on each side to release their oils.
🍽️ Serving Suggestions
Serve in deep bowls with a side of warm, handmade corn tortillas for dipping. Pair with a glass of chilled Pulque or a smoky Mezcal to complement the earthy tones of the mole. Top with a few thin slices of raw white onion and a sprinkle of sea salt for a traditional garnish. Accompany with a side of simple red rice to soak up the extra sauce. A fresh lime wedge on the side can help cut through the richness of the pork and lard.