Goat Mole Rojo

Goat Mole Rojo
Photo by Marcus Nilsson


  • 1-½ lb. boneless goat stew meat, cut into 1-inch cubes
  • ½ tsp. freshly ground black pepper
  • 6 ancho or dried New Mexico red chiles, stemmed and seeded
  • ¼ cup rendered bacon fat
  • 1 small yellow onion, chopped
  • 1 tsp. dried oregano
  • 1 Tbs. red wine vinegar
  • + 8 more ingredients
    • 1 Tbs. Worcestershire sauce
    • 2 ripe plantains, peeled and cut into 1-inch pieces
    • 1 bay leaf
    • Boiling water
    • 1 tsp. dried thyme
    • 4 medium garlic cloves, chopped
    • 1 cup reduced-sodium chicken broth
    • ½ tsp. ground cloves

Tear the chiles into large pieces, then cook them in a dry skillet set over medium heat until lightly browned and very aromatic. Transfer them to a large bowl, cover with boiling water, and set aside for 20 minutes. Meanwhile, melt 2 Tbs. of the bacon fat in a large Dutch or French oven over medi...

View full recipe at Fine Cooking


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