Pork Mole Negro

Pork Mole Negro

12 servings
Mole negro is a velvety, spicy chile and chocolate sauce. Serve this Mexican sauce with tender pork, slowly simmered in spices and peppers.

Ingredients

  • dried chile negro)

    (see note 1

    4
  • dried ancho chiles)

    (see note 2

    4
  • warm water
    2 c
  • corn tortillas

    8" round size

    2
  • raw almonds
    1 c
  • sesame seeds
    ¼ c
  • coriander seeds
    ¼ c
  • anise seeds
    2 tbsp
  • whole cloves
    5
  • cinnamon stick
    1
  • black pepper
    2 tbsp
  • garlic
    6 cloves
  • mexican chocolate)

    cut into 4 pieces (see note 3

    4 oz
  • chicken stock

    divided

    4 c
  • plum tomatoes

    quartered

    4
  • white onion

    quartered

    1 medium
  • raisins
    ¾ c
  • cone piloncillo)

    (see note 4

    1
  • salt
    3 tbsp
  • vegetable oil
    1 tbsp
  • boneless pork shoulder
    6 lb
  • salt

    divided

    2 tbsp
  • green bell peppers

    rough chopped

    4
  • fresh poblano chiles

    rough chopped

    4
  • white onion

    rough chopped

    1 medium
  • garlic

    minced

    4 cloves
  • bay leaves
    6
  • mexican oregano

    or original oregano

    2 tbsp
  • thyme
    2 tbsp
  • cumin
    2 tbsp

Directions

Make molé

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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

  1. 1

    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.

  2. 2

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

  3. 3

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

Pork Mole Negro

Pork Mole Negro

270 min12 servings622 cal

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About this Recipe

Craving a deeply flavorful, authentic Mexican dinner that truly impresses? This Pork Mole Negro recipe delivers a rich, velvety sauce with tender, slow-simmered pork that’s perfect for a special occasion.

What sets this Pork Mole Negro apart is its incredible depth of flavor, built layer by layer from an array of dried chiles, aromatic spices, and a touch of Mexican chocolate. The laborious, slow cooking process transforms humble pork shoulder into fall-apart tender deliciousness, allowing it to soak up all the complex notes of the sauce, creating an experience far beyond your average dinner.

Prepare for a culinary journey with this Pork Mole Negro. You'll experience a sauce that is both subtly sweet and complexly spicy, with earthy undertones from the chiles and a hint of bittersweet chocolate. The pork itself will be incredibly tender, easily shreddable, providing a satisfying counterpoint to the rich, velvety mole. This dish is a labor of love, requiring a significant time commitment, but the reward is an unparalleled dining experience that truly showcases the artistry of Mexican cuisine. The deep, dark color of the mole hints at the robust flavors within.

While the classic combination of boneless pork shoulder and mole negro is sublime, you can easily adapt the protein. Consider using chicken thighs for a different texture. For those who enjoy a touch more heat, a pinch of a spicier dried chile can be added to the chile mixture. If piloncillo isn't readily available, a good quality dark brown sugar can be used as a substitute, though it will lack some of the nuanced caramel notes.

Serve this magnificent Oaxacan Pork Mole Negro simply, perhaps with warm corn tortillas to soak up every drop of the exquisite sauce. A side of fluffy white rice or a light, refreshing salad would complement its richness beautifully, making it an unforgettable dinner.

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