Cover lightly the bottom and sides of your pot with oil or lard (set aside)

Chop tomatoes and onion into circles (set aside)

Chop garlic cloves into small pieces (set aside)

Cut meat into 1 inch pieces

Ingredients are going to be layered into the pot...

Place 1/3 of meat pieces at the bottom of greased pot and sprinkle salt, very little marjoram and thyme per layer

Cover meat with 1/3 of veggies (tomatoes, onion, garlic, and carrots)

Add another layer of meat and season with salt, marjoram, and thyme

Keep adding layers of veggies and meat

Once your layers are complete, add 1/2 of your pickled jalapeños including liquid and carrots in can (or 3/4 if you like it more spicy)

Add about 2-3 cups of water

Cover pot with aluminum and pot top to ensure no air comes in

Allow Mole de Hoya to boil

Once boiling, lower the heat to a simmer and cook for 2 hours

Check mole each half hour, add water if necessary (just depends how stewy you want it--remember if you add more water, add more salt as well)

Best, and more authentic if you accompany with some warm corn tortillas and Mexican red/white rice!