Cook the Book: Goat Mole Rojo

Ingredients

• 6 ancho or dried New Mexico red chiles, stemmed and seeded
• Boiling water
• 4 tablespoons (¼ cup [60 ml]) rendered bacon fat, divided
• 1 small yellow onion, chopped
• 4 medium garlic cloves, chopped
• 1½ pounds (680 kg) boneless goat stew meat, cut into 1-inch (2.5-cm) cubes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon ground cloves
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 cup (240 ml) reduced-sodium chicken broth
• 1 tablespoon red wine vinegar
• 2 ripe plantains, peeled and cut into 1-inch (2.5-cm) pieces

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