Mole de Hoya
My daddy's favorite!! Comida de mi pueblo (small village in Durango, Mx)!!
Mole de Hoya
My daddy's favorite!! Comida de mi pueblo (small village in Durango, Mx)!!
Cooking Instructions
- 1
Cover lightly the bottom and sides of your pot with oil or lard (set aside)
- 2
Chop tomatoes and onion into circles (set aside)
- 3
Chop garlic cloves into small pieces (set aside)
- 4
Cut meat into 1 inch pieces
- 5
Ingredients are going to be layered into the pot...
- 6
Place 1/3 of meat pieces at the bottom of greased pot and sprinkle salt, very little marjoram and thyme per layer
- 7
Cover meat with 1/3 of veggies (tomatoes, onion, garlic, and carrots)
- 8
Add another layer of meat and season with salt, marjoram, and thyme
- 9
Keep adding layers of veggies and meat
- 10
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)
- 11
Add about 2-3 cups of water
- 12
Cover pot with aluminum and pot top to ensure no air comes in
- 13
Allow Mole de Hoya to boil
- 14
Once boiling, lower the heat to a simmer and cook for 2 hours
- 15
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)
- 16
Best, and more authentic if you accompany with some warm corn tortillas and Mexican red/white rice!
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Comments (3)
My Mole de Hoya and one I've seen often is more like a Caldo de Res with different veggies; & red on color.