Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup canned diced tomatoes
- 1/2 cup raisins
- 1/2 cup almonds
- 1/2 cup sesame seeds
- 4 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 2 dried mulato chilies, stemmed and seeded
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 cup dark chocolate chips
Special Equipment Needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-Step Instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. In a blender or food processor, combine the chicken broth, diced tomatoes, raisins, almonds, sesame seeds, ancho chilies, pasilla chilies, mulato chilies, cinnamon, cloves, coriander, cumin, oregano, black pepper, and salt. Blend until smooth.
4. Pour the blended mixture into the pot with the onions and garlic. Add the browned pork and bring to a simmer.
5. Cover the pot and simmer for 1-2 hours, stirring occasionally, until the pork is tender.
6. Add the dark chocolate chips to the pot and stir until melted and well combined.
7. Serve the mole poblano with pork over rice or with tortillas, garnished with sesame seeds and chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over medium-low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 24g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 400mg
Carbohydrates: 28g
Fiber: 7g
Sugar: 14g
Protein: 32g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Vegetable oil can be substituted with olive oil or canola oil.
- Canned diced tomatoes can be substituted with fresh tomatoes.
- Raisins can be substituted with prunes or dates.
- Almonds can be substituted with peanuts or cashews.
- Sesame seeds can be substituted with pumpkin seeds or sunflower seeds.
- Ancho chilies can be substituted with guajillo chilies or New Mexico chilies.
- Pasilla chilies can be substituted with ancho chilies or mulato chilies.
- Mulato chilies can be substituted with pasilla chilies or ancho chilies.
- Dark chocolate chips can be substituted with unsweetened cocoa powder or Mexican chocolate.
Variations:
- Add diced potatoes or sweet potatoes to the pot for a heartier meal.
- Use leftover mole poblano with pork to make enchiladas or tacos.
- Add a splash of orange juice or lime juice for a citrusy twist.
Tips and Tricks:
- Toast the almonds and sesame seeds in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Soak the dried chilies in hot water for 10-15 minutes before blending to soften them.
- Use a slotted spoon to remove any excess fat from the pot before adding the blended mixture.
- Adjust the amount of chilies to your desired level of spiciness.
Storage Instructions:
Store leftover mole poblano with pork in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the mole poblano with pork in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the mole poblano with pork in a colorful bowl or on a platter, garnished with sesame seeds and chopped cilantro.
Garnishes:
- Sesame seeds
- Chopped cilantro
- Sliced avocado
- Sour cream
- Crumbled queso fresco
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
- Margaritas or Mexican beer
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
Troubleshooting Advice:
- If the mole poblano with pork is too thick, add more chicken broth or water to thin it out.
- If the mole poblano with pork is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Store leftover mole poblano with pork in the refrigerator within 2 hours of cooking to prevent bacterial growth.
- Reheat leftover mole poblano with pork to an internal temperature of 165°F (74°C) before eating.
Food History:
Mole poblano is a traditional Mexican sauce made with a blend of chilies, nuts, seeds, and spices. It is believed to have originated in the city of Puebla, Mexico, in the 16th century. Legend has it that the sauce was created by nuns who wanted to impress the archbishop with a special dish for a visit. They combined all the ingredients they had on hand, including chocolate, and the result was a rich and flavorful sauce that became a staple of Mexican cuisine.
Flavor Profiles:
- Spicy
- Sweet
- Nutty
- Earthy
- Rich
Serving Suggestions:
Serve the mole poblano with pork with rice or tortillas for a filling and satisfying meal.
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Region: Mexican