Serves: 4
Total Calories: 409

Yellow Mole
Masa Dumplings
1 1/2 pounds boneless pork roast, cut into 1-inch pieces
2 cloves garlic (large), thinly sliced
1 hoja santa leaf, finely chopped or 1/2 cup chopped cilantro
1/2 teaspoon salt
4 medium red or white potatoes, scrubbed and cut into 1/8-inch pieces
3/4 pound green beans, trimmed and cut into 1-inch pieces
1/2 finely chopped white onion
2 tablespoons fresh lime juice

1. Prepare the yellow mole. Reserve in the pan off heat. Make the masa dumplings. Reserve, covered on a plate.

2. Put the pork in a large saucepan with the garlic, hoja santa, or cilantro, and salt. Add 3 cups of water and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, about 35 to 40 minutes.

3. While the meat is cooking, bring to a boil a pot of salted water and cook the potatoes until crisp-tender, about 10 minutes. With a large slotted spoon, scoop the potatoes out of the water and reserve in a bowl. In the same water, cook the beans until crisp-tender, 5 to 6 minutes. Drain and reserve the beans with the potatoes.

4. When the pork is tender, pour the reserved yellow mole into the pan with the pork. Add the reserved potatoes and beans. Bring the stew to a boil, then reduce the heat to low, cover, and simmer 5 minutes. Add the reserved masa dumplings and cook until the vegetables are tender and the dumplings are cooked through, 12 to 15 minutes. In a small bowl mix the onion and lime juice. Serve the stew hot in shallow bowls with the onion mixture spooned on top.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 409
Calories from Fat: 245

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