Mole Pork
Succulent, smoky, and irresistibly rich, Mole Pork combines tender, slow-cooked pork shoulder with a velvety, homemade mole sauce for a dish brimming with authentic Mexican flavor. This recipe highlights the bold, earthy notes of toasted ancho and guajillo chiles, balanced with the warm spices of cinnamon and cumin, the nutty crunch of almonds and sesame seeds, and the subtle sweetness of dark chocolate and brown sugar. Simmered to perfection, the pork becomes melt-in-your-mouth tender, soaking up the complex mole sauce thickened with crumbled tortillas. Ideal for family gatherings or festive occasions, this dish is best served with fluffy rice or warm tortillas, topped with a sprinkle of fresh cilantro. With a hearty combination of savory, sweet, and spicy flavors, Mole Pork is a soul-warming meal that captures the essence of traditional Mexican cuisine.
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Recipe Information
Ingredients
- 2 lb pork shoulder (boneless)
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp vegetable oil
- 3 pieces dried ancho chiles
- 3 pieces dried guajillo chiles
- 4 pieces garlic cloves
- 1 medium onion
- 1 cup crushed tomatoes (canned)
- 3 cups chicken broth
- 2 tbsp almonds (blanched)
- 2 tbsp sesame seeds
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 oz dark chocolate
- 1 tbsp brown sugar
- 2 pieces corn tortillas
- 2 tbsp fresh cilantro (optional, for garnish)
Instructions
Season the pork shoulder with salt and black pepper evenly on all sides.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder until browned on all sides, about 8-10 minutes. Remove the pork and set it aside.
In the same pot, toast the dried ancho and guajillo chiles for 1-2 minutes until fragrant. Be careful not to burn them. Remove the chiles and set them aside.
Add garlic cloves and the chopped onion to the pot. Sauté for 3-5 minutes until softened.
Rehydrate the toasted chiles by soaking them in hot water for 10 minutes. Drain the chiles and transfer them to a blender.
Add the sautéed garlic and onion, crushed tomatoes, chicken broth, almonds, sesame seeds, cinnamon, and cumin to the blender. Blend until smooth.
Return the pot to the stove over medium heat. Strain the blended mole sauce into the pot, discarding any solids. Stir well and simmer for 5 minutes.
Add the seared pork shoulder back into the pot, ensuring it is submerged in the sauce.
Crumble the corn tortillas directly into the pot. Stir and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
Toward the end of the cooking process, stir in the dark chocolate and brown sugar. Simmer gently until melted and incorporated.
Once the pork is tender, remove it from the pot and shred it using two forks. Return the shredded pork to the mole sauce and mix well.
Taste and adjust seasoning with additional salt or sugar as needed.
Serve the Mole Pork hot, garnished with fresh cilantro if desired, alongside rice or warm tortillas.
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.8 g | 325% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 56.1 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 5886 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
