Pork Mole Negro

Pork Mole Negro

from keviniscooking.com
Dinners
270 min
12 servings
622 kcal / serving

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

Ingredients

  • 4dried chile negro ((see note 1))
  • 4dried ancho chiles ((see note 2))
  • 2 cupswarm water
  • 2corn tortillas (8" round size)
  • 1 cupraw almonds
  • ¼ cupsesame seeds
  • ¼ cupcoriander seeds
  • 2 tbspanise seeds
  • 5whole cloves
  • 1cinnamon stick
  • 2 tbspblack pepper
  • 6 clovesgarlic
  • 4 ozmexican chocolate (cut into 4 pieces (see note 3))
  • 4 cupschicken stock (divided)
  • 4plum tomatoes (quartered)
  • 1 mediumwhite onion (quartered)
  • ¾ cupraisins
  • 1cone piloncillo ((see note 4))
  • 3 tbspsalt
  • 1 tbspvegetable oil
  • 6 lbboneless pork shoulder
  • 2 tbspsalt (divided)
  • 4green bell peppers (rough chopped)
  • 4fresh poblano chiles (rough chopped)
  • 1 mediumwhite onion (rough chopped)
  • 4 clovesgarlic (minced)
  • 6bay leaves
  • 2 tbspmexican oregano (or original oregano)
  • 2 tbspthyme
  • 2 tbspcumin

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.