Pork in Red Mole Sauce

This recipe is adapted from Diana Kennedy's "The Art of Mexican Cooking".

To cook the Pork

Ingredients:

2 1/2 lbs pork, cut into 2-inch cubes
1 small white onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
2 peppercorns
salt

Method:

Put meat and other ingredients into a pan, cover with water, bring to a simmer and continue simmering until the pork is almost tender but not cooked through, about 25 minutes

Strain and measure broth; reduce to 7 cups or add water to make 7 cups if it falls short of this amount. Set aside.

To prepare the red mole sauce:

2 oz. (about 11) chiles guajillos
2 oz. (about 7) chiles pasillas
2 oz. (about 5) chiles anchos
6 tbsp. lard or cooking oil, divided
5 oz. (1 rounded cup) hulled raw pumpkin seeds (pepitas)
6-7 c. chicken broth
4 garlic cloves, peeled and rough chopped
3 whole cloves
5 peppercorns
salt to taste

The red mole sauce with the cooked pork:

Remove stems from chiles. Slit open and remove and discard seeds and veins.
Put chiles in a pan and cover with water. Bring to simmer and simmer for 5 minutes. Remove from heat and let steep for 15 minutes.
Meanwhile, heat 1 tablespoon oil in frying pan, add the seeds and toss in the oil over medium heat until they swell and begin to pop around.

Put 1/2 cup into a blender jar, add the spices and garlic, and blend thoroughly. Add 1 cup of broth and the fried seeds and blend to a thick consistency.

Heat the rest of oil in heavy pan. Add seed paste, and fry over med. heat, turning and scraping constantly, about 5 minutes.
Grind the chilies with 1 cup of broth finely. Add this mixture to pan with the pumpkin paste
Return pan to medium heat, stirring and scraping occasionally, 15 minutes. Add remaining broth and cook for an additional 15 minutes. Add the pork and continue cooking until the flesh in tender and the sauce is a dark red, a oil forms on the top.
Serve this with corn tortillas or tamales or on fried eggs for breakfast