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Group: Members
Posts: 703
Member No.: 20
Joined: 7-November 04
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that's mo-lay, not the rodent. 
No batteries for my camera, so I'll have to explain verbally.
1kg of pork shoulder, boned, trimmed and cubed
1 onion, chopped
1 head garlic, peeled and smashed
2 bay leaves
1 tsp salt
pepper
stock to cover
simmer for 2 hours, skimming nasties.
In a skillet or comal, you toast 6 ancho chiles and 6 guajillo chiles, Then you soak them in hot water for half an hour, seed, stem, and put in blender. You add to the blender:
Enough broth from pot to cover
1 banana
3 Tbsp toasted sesame seeds (toast in a comal)
1/4 tsp clove
1/4 tsp mace or nutmeg
Puree and add to pot.
Then add 6 diced waxy potatoes, and cook another hour. Finish with a handful of fresh herbs. I used oregano from the garden, but mint or yerba santa are good too.
Serve sprinkled with sesame seeds and tortillas on the side.
THAT is a dish you won't get in the UK. 
It looks like this, but much prettier:
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