Rub the poblano with 2 tablespoons of the oil and roast on a very hot grill, over a gas flame, or under a broiler until the skin is blistered and blackened on all sides. Put the pepper in a bowl, cover with plastic wrap, and let sweat for about 10 minutes to loosen the skin. Peel and rub the charred skin, pull out the core, and remove the seeds. Put the poblano, along with any collected juices, in the blender and puree until smooth; add to the roasted-vegetable mixture.

Puree the pepitas, cilantro, epazote, and 2 cups of the broth together in the blender until thick and smooth; mix into the pepper puree.

Melt the lard in a large Dutch over or deep skillet over medium heat and pour in the puree; be careful because it may splatter a little. Cook and stir for 5 minutes, until the mole deepens in color. Add the remaining 6 cups of broth and 1 tablespoon of salt and simmer for 10 minutes to thicken, stirring occasionally.

Season the pork chops with the pepper and remaining 1 ½ teaspoons of salt. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of oil. When the oil begins to smoke, panfry the pork chops for 2 minutes on each side to form a crust. Transfer the chops to the mole and simmer for 15 minutes to cook through.

POBLANO
Translates to “pepper from Puebla”, the region in Mexico where it originates. Theist fresh blackish-green chile is one of the most popular in Mexican cooking. It is about the size of a green bell pepper but is more heart-shaped, with a flavor that’s deeper than a bell pepper without being overly hot. In its dried state, poblanos are known as ancho chiles. Do not under any circumstances peel poblanos under running water, which would remove all of the great smokey-charred flavor.

EPAZOTE
Also known as Mexican tea, a native herb with jagged, unusual-shaped leaves. Pungent-tasting with a hint of lemon and anise, it may take a little getting used to. This herb is sometimes referred to as the “stink-weed”-it grows rampant in the Mexican countryside and has a “distinctive” odor. It is commonly used in bean dishes because it reduces the
amount of gas that beans can provoke. Epazote is sold in small packages in its dried from and in bunches when fresh; either way, you want to pull off the leaves in your hands to release the herb’s natural oils. There really is no substitute for epazote, but if hard pressed, use tarragon.

Manteca/Lard
Makes 1 quart

2 or 3 pounds fresh pork fatback

Place the fat in a large, heavy pot with 1 cup of water. Heat over a medium-low flame and cook slowly, stirring with a wooden spoon to avoid sticking and scorching. Try to push the raw fat under, so it can dissolve and doesn’t start to spit as it crisps. Continue to render for 2 hours, until the fat pieces have shrunk to small toasty bits and sink to the bottom of the pot. The rendered fat should be clear yellow.

Let the lard cool and settle for 10 minutes, then strain through a sieve lined with 2 layers of cheesecloth (the brown bits are great on salad). Cool for 1 hour, then pour in a heatproof glass container. Lard keeps for 3 months tightly covered in the fridge.