Pork Mole Negro
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4.5
12 reviews
Excellent
Pork Mole Negro
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Mole negro is a velvety, spicy chile and chocolate sauce. Serve this Mexican sauce with tender pork, slowly simmered in spices and peppers.
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Ingredients
Molé Negro Sauce
- 4 chile negro See Note 1, dried
- 4 ancho chile See Note 2, dried
- 2 cups water warm
- 2 corn tortillas 8" round size
- 1 cup almond raw
- 1/4 cup sesame seeds
- 1/4 cup coriander seeds
- 2 tbsp anise seeds
- 5 clove whole
- 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
Pork
- 1 tbsp vegetable oil
- 6 lb pork shoulder boneless
- 2 tbsp salt divided
- 4 green bell pepper rough chopped
- 4 poblano chili pepper rough chopped, fresh
- 1 medium white onion rough chopped
- 4 cloves garlic minced
- 6 bay leaf
- 2 tbsp Mexican oregano or original oregano
- 2 tbsp thyme
- 2 tbsp cumin
Instructions
Make 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.
Notes
- Pasilla (Spanish for "little raisin") chiles, also known as Chile Negro, have a thin flesh with notes of berry. Pasilla chiles are the dried form of the Chilaca pepper.
- Ancho chiles are the dried form of the Poblano pepper.
- I will often double the chocolate for a richer flavor. Mexican chocolate cakes vary in size some between 3-4 ounces.
- 8 oz. Mexican sugar cone, unrefined whole cane sugar. Feel free to substitute brown sugar.
Nutrition Information
Show Details
Calories
622kcal
(31%)
Carbohydrates
47g
(16%)
Protein
62g
(124%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
139mg
(46%)
Sodium
3182mg
(133%)
Potassium
1939mg
(41%)
Fiber
14g
(56%)
Sugar
17g
(34%)
Vitamin A
6748IU
(135%)
Vitamin C
79mg
(88%)
Calcium
179mg
(18%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 62g | 124% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 3182mg | 133% |
| Potassium | 1939mg | 41% |
| Fiber | 14g | 56% |
| Sugar | 17g | 34% |
| Vitamin A | 6748IU | 135% |
| Vitamin C | 79mg | 88% |
| Calcium | 179mg | 18% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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