Making Mole

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Making Mole Poblano is a time consuming business, if not a very difficult one. You have to start well in advance, way before you even feel like eating it for dinner – tomorrow nights’ dinner, that’s understood. Making Mole is not rocket science, but finding the right ingredients can be. If you, like I don’t, live close-ish to a mexican market, it’s a simple matter of leaving the house with your elbow-length ingredient list and coming back with everything you needed, plus those mexican popsicles, coconut flavor, mangoes and avocados, because they looked good, tomatillos, because they go so well as a salsa with the nice, thick-cut tortilla chips one aisle down, and some extra queso fresco, since it’s tasty crumbled on many things. And – that pork shoulder had to wait until next time, since it’s time for mole, not carnitas. Next weekend. Did I miss anything?

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