Yellow mole sauce gets its name from the corn flour added to the sauce for thickness. Not really yellow in color, this sauce is reddish due to dried guajillo chiles, combined with tomatillo and oregano. Big pieces of vegetables are added to the simmering sauce near the end of the cooking process. A perfect complement to red meat.
by Ericka Sanchez
What you'll need
- 4 pounds Shepherd's Pride Lamb shoulder chops, cut in bite size pieces
- 1/2 onion, roughly chopped
- 1 teaspoon dried Mexican oregano
- 5 garlic cloves, minced
- 1/2 teaspoon salt
- 2 mint sprigs
- 5 guajillo chiles, seeds and veins removed
- 5 tomatillos, rinsed
- 2 tablespoons corn flour
- 2 garlic cloves, chopped
- 4 cloves
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 large Yukon gold potato, sliced in bite-sized pieces
- 2 large carrots, sliced in bite-sized pieces
- 2 Mexican squash, sliced in bite sized pieces
- 1 cup fresh green beans, ends removed and chopped in thirds
- lime juice and onion slices for garnish
How to make it
- Soak guajillo chiles in water for at least 30 minutes.
- Place soaked guajillo skins in a blender. Add tomatillos, corn flour, garlic cloves, cloves, black pepper, salt and two cups of the water guajillo chiles were soaked in. Blend until smooth.
- In a 5-quart slow cooker, combine meat, blended guajillo sauce, onion, oregano, garlic, salt and mint sprigs. Add enough water to cover ingredients. Add potatoes and carrots. Cook for 6 hours on low.
- Add squash and green beans and cook for 1-2 hours more until tender.
