Mole de caderas – Tehuacán goat stew with chillies and green beans

Ingredients for 4 portions

• 1.5 kgKid goat, hip and backbone, cut into pieces
• ≈ 3 lWater
• ½Yellow onion, in one piece
• 4 clovesGarlic, for the broth
• to tasteSalt
• 8Guajillo chiles, seeded
• 3Serrano chiles
• 4Tomatoes
• 300 gTomatillo, husked
• ½Yellow onion, for the sauce
• 3 clovesGarlic, for the sauce
• 2 tbspLard
• 300 gGreen beans, trimmed and halved
• 6Avocado leaves
• 15 gCoriander, a few sprigs

On the side

• 12Corn tortillas

Method

1. Put the goat in a large pot with the water, the piece of onion, the garlic for the broth and some salt. Bring to the boil and skim well.
2. Cover and simmer over a low heat for 2 hours, until the meat is tender. In a pressure cooker, about 45 minutes is enough.
3. Meanwhile, boil the guajillo and serrano chillies, tomatoes and tomatillos in a pan of water for 10 minutes, until soft.
4. Drain and blend with the onion and garlic for the sauce and 200 ml of the cooking water until smooth. Strain it.
5. Melt the lard in a pan over a medium heat, pour in the sauce (careful, it spits) and fry, stirring, for 8 minutes, until it darkens and thickens.
6. Trim and halve the green beans. Toast the avocado leaves in a dry frying pan for a few seconds, until fragrant.
7. Pour the fried sauce into the pot with the meat and broth and add the green beans. The stew should be brothy.
8. Simmer for 20 minutes, until the beans are tender. Add the avocado leaves and coriander for the last 5 minutes and season with salt.
9. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
10. Serve the meat and beans in deep bowls with plenty of broth and the warm tortillas.

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