Pork Mole Negro

• porciones: 12 servings
• tiempo activo: 1 hour 30 minutes
• tiempo total: 4 hours 30 minutes

Ingredientes

4 dried Chile Negro (See Note 1)

4 dried ancho chiles (See Note 2)

2 cups warm water

2 corn tortillas (8" round size)

1 cup raw almonds

1/4 cup sesame seeds

1/4 cup coriander seeds

2 tbsp anise seeds

5 whole cloves

1 cinnamon stick

2 tbsp black pepper

6 cloves garlic

4 oz Mexican chocolate (cut into 4 pieces (See Note 3)

4 cups chicken stock (divided)

4 plum tomatoes (quartered)

1 medium white onion (quartered)

3/4 cup raisins

1 cone Piloncillo (See Note 4)

3 tbsp salt

1 tbsp vegetable oil

6 lb boneless pork shoulder

2 tbsp salt (divided)

4 green bell peppers (rough chopped)

4 fresh poblano chiles (rough chopped)

1 medium white onion (rough chopped)

4 cloves garlic (minced)

6 bay leaves

2 tbsp Mexican oregano (or regular oregano (Mediterranean)

2 tbsp thyme

2 tbsp ground cumin

Instrucciones

Molé

Dry toast the Negro and Ancho chiles in a sauté pan until they give off an aroma and are pliable. Remove and discard the stems. Place in a bowl and cover with warm water and let steep 15 minutes.

In the same sauté pan dry toast two corn tortillas slightly and set aside. Dry toast the almonds, sesame, coriander, anise seeds, cloves and cinnamon stick for a minute or two.

In a blender or food processor add the previous toasted tortillas, seeds, cinnamon, black pepper, garlic, Mexican chocolate and 2 cups chicken stock. Blend until a thick paste forms. Add the chopped tomatoes, onion, raisins, soaked peppers and juice from the steeping bowl. Blend until pureed.

Place all in a large pot. Bring to a boil and add a cone of piloncillo and the kosher salt. Simmer for 15 minutes.

Pork

Heat oil in skillet over medium-high heat. Season the pork with salt and sear on all sides until brown in skillet. Deglaze the pan with 1/2 cup chicken stock and set aside. Add pork to the large molé cooking pot along with bell peppers, Poblano chilies, onion, garlic, bay leaves, oregano, thyme, cumin, deglazed pan juices and remaining 2 cups chicken stock. Simmer, uncovered for 3 1/2 to 4 hours or until fork tender.

Carefully remove meat from molé and shred. Use an immersion blender and puree mole sauce until smooth, or pour into a blender and puree.

Serve the shredded pork and spoon molé sauce on top along with toasted sesame seeds with tortillas. Serve with guacamole and pico de gallo.

Notas

Mole Negro Sauce – The preliminary sauce contains tomatoes, garlic, raisins, salt, sesame seeds, black pepper,onion, and:

1) Chile Negro – Also known as pasilla, or “little raisin” chiles, these delicate peppers are the dried form of the Chilaca chile. They’ve got an intoxicating berry-like taste!

2) Ancho Chiles – These dried Poblano peppers give our pork mole a smoky heat and a sweet, raisin-like base that counteracts the bitterness of the chocolate.

3) Mexican Chocolate – Has a coarse texture and a warm, aromatic taste. Grab two 3-4 ounce cakes to use in this recipe.

4) Raw Almonds – Add a nutty, savory edge and thicken the sauce. To keep your Oaxacan mole negro nut-free, double the sesame seeds instead.

5) Spices – Whole cloves, anise seeds, coriander seeds, black pepper, a cinnamon stick, and a few more spices lend mountains of flavor to this dish.

6) Piloncillo – Also known as Mexican sugar cone, this unrefined whole cane sugar can be substituted with brown sugar.

7) Chicken Stock – Feel free to use bouillon or vegetable broth.

8) Corn Tortillas – Toasted corn tortillas thicken the sauce, giving it that stunning, molasses-like texture.

9) Boneless Pork Shoulder – Tender, pull-apart pork shoulder is seasoned with salt, seared in vegetable oil, and slow-cooked in chicken stock along with Mexican oregano, bay leaves, onions, garlic, thyme, cumin, poblano chiles, and green bell peppers. Talk about a lot of flavor!

Nutrición

• Calorías: 622 kcal
• Grasa Total: 23 g
• Grasa Saturada: 6 g
• Grasa No Saturada: 15 g
• Grasa Trans: 1 g
• Colesterol: 139 mg
• Sodio: 3182 mg
• Carbohidratos Totales: 47 g
• Fibra Dietética: 14 g
• Azúcares Totales: 17 g
• Proteína: 62 g