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Mole Indio Recipe

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This recipe for Mole Indio is from The Gomez Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. pork cushion
1 lb. tomatillos
1 15 oz can of Las Palmas red enchilada sauce (hot)
2 tsp. ground cumin
4 garlic cloves
1 small sweet onion
4 tbsp. salt
4 corn tortillas
Directions:
Directions:
Cut meat into 6- to 8-inch pieces, add water to cover. Add half an onion and 2 garlic cloves. Add 4 tbsp salt. Bring to boil. On the side, boil water and add tomatillos. Once it boils again turn off heat. When the meat is finished cooking, shred and set aside. In blender, blend the tomatillos with the can of Las Palmas, then add cumin, onion, and garlic cloves. Add 4 tortillas to thicken sauce. Add salt to taste. Place shredded meat into sauce and stir to coat well. Serve with tostadas.
Personal Notes:
Personal Notes:
Pork cushion is a deboned comes from the pork shoulder. If not available ask butcher or could probably use Boston Butt if trimming bone and fat.

 

 

 

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