Mole Pork Recipe
Overview
Mole Pork is a deliciously rich and flavorful dish that combines tender pork with a robust, spicy mole sauce. This recipe requires a bit of time and effort but yields incredible results that are well worth it. Perfect for serving with hot cooked rice or alongside black beans, this dish is sure to impress at potlucks or family gatherings.
Ingredients
Here’s what you’ll need:
- 1 onion
- 1 tomato
- 1 cup tomato juice
- 2 cups chicken broth
- 1 tablespoon brown sugar
- 2 dried ancho chiles
- 1 canned chipotle chile
- Pork shoulder or butt roast (about 3 to 4 pounds)
Instructions
| Step | Instructions |
|---|---|
| 1 | Rinse the pork shoulder or butt roast and place it in a 5 to 6-quart pan. |
| 2 | Add the chopped onion, diced tomato, tomato juice, chicken broth, and brown sugar to the pan. |
| 3 | Rinse the dried ancho chiles, remove the stems, and shake out the seeds. Add the dried chiles and chipotle chile to the pan. |
| 4 | Cover the pan and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer gently until the pork is very tender when pierced with a fork, about 3 to 3 1/2 hours. Occasionally push the meat aside and stir the sauce to ensure it’s not sticking. |
| 5 | Using two slotted spoons, carefully transfer the cooked pork to a baking dish, placing it fat side up. |
| 6 | Bake the pork in a preheated 350°F (175°C) oven until it is very well browned, which should take about 30 to 40 minutes. |
| 7 | Remove the pork from the oven and cut off any kitchen twine. Using two forks, shred the pork into large, manageable chunks. Keep warm. |
| 8 | Meanwhile, skim off and discard any excess fat from the juices left in the pan. |
| 9 | Increase the heat and boil the juices until they are reduced to about 3 cups, which should take approximately 30 minutes. |
| 10 | Carefully transfer the reduced sauce to a blender and blend until smooth. Alternatively, use a hand blender directly in the pan for easier cleanup. |
| 11 | Place the shredded pork in a large serving bowl and pour the smooth mole sauce over the meat, ensuring it’s evenly coated. |
Serving
- Serve the Mole Pork hot, alongside steamed rice or black beans.
- Garnish with a dollop of sour cream, sliced green onions, fresh cilantro leaves, and lime wedges for a burst of fresh flavor.
Tips
- For a spicier mole, you can increase the amount of chipotle chile or add a pinch of cayenne pepper.
- Make-ahead tip: This dish can be prepared up to a day ahead. Simply chill the cooked meat with the sauce in an airtight container. To reheat, gently warm over medium heat, stirring frequently until heated through.
Nutritional Information
- Calories: 42.7 per serving
- Fat: 0.4g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 265.4mg
- Carbohydrates: 9.2g
- Fiber: 1.1g
- Sugar: 6.6g
- Protein: 1.6g
Keywords
Onions, Vegetable, Meat, Mexican, Potluck, Spicy, Oven, Stove Top
Conclusion
Mole Pork is a classic Mexican dish that’s hearty, satisfying, and full of complex flavors. Whether you’re cooking it for a special occasion or simply to enjoy a flavorful dinner, this recipe provides a step-by-step guide to achieving tender, flavorful pork with a rich mole sauce that’s sure to impress. Serve it with your favorite sides and garnishes, and enjoy a taste of traditional Mexican cuisine in your own kitchen!
