Goat Mole Rojo
- 6 ancho or dried New Mexico red chiles, stemmed and seeded
- Boiling water
- 4 tablespoons (¼ cup [60 ml]) rendered bacon fat, divided
- 1 small yellow onion, chopped
- 4 medium garlic cloves, chopped
- 1½ pounds (680 kg) boneless goat stew meat, cut into 1-inch (2.5-cm) cubes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground cloves
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 cup (240 ml) reduced-sodium chicken broth
- 1 tablespoon red wine vinegar
- 2 ripe plantains, peeled and cut into 1-inch (2.5-cm) pieces
- Produce
- Bay leaf (1)
- Oregano, dried (1 teaspoon)
- Plantains, ripe (2)
- Thyme, dried (1 teaspoon)
- Yellow onion, small (1)
- Meat
- Goat stew meat, boneless (1 1/2 pounds)
- Rendered bacon fat (4 tablespoons)
- Canned Goods
- Chicken broth, reduced-sodium (1 cup)
- Condiments
- Red wine vinegar (1 tablespoon)
- Worcestershire sauce (1 tablespoon)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Cloves, ground (1/2 teaspoon)
- Garlic cloves, medium (4)
- Drinks
- Water (1)
- Other
- 6 ancho or dried New Mexico red chiles, stemmed and seeded
Preparation
Read recipe preparation on seriouseats.com
Social Stats
37.0Rating
1-100
1-100
25Tweets
19Facebook
Shares
Shares
9StumbleUpon
Views
Views
1PinterestPins
Recipe Stats
Published May 2, 2011 (1 year ago).
5 people saved this recipe.
