Mole (pronounced: moh-lay) is the generic name for a whole bunch of Mexican sauces. It is also the name for dishes where these sauces are the prominent component. Moles are generally viewed as the quintessential authentic Mexican dish as they are a taste that is distinctly Mexican.
Prepared from a large amount of flavourful components, Moles don't have a specific recipe as each chef, cook, mother and family have their own personal versions. However, it is nearly unanimous that Moles contain both chillis and chocolate… often in the form of cocoa powder. And since we've declared today "Cocoa Powder Day" we figured we'd share our Mole recipe for slow roasted pork in a mole sauce.
This isn't a fast recipe, like a good Italian Sunday gravy, this is a day's worth of love that pays off once it hits your tongue. These are best served with fresh tortillas or tacos.
Slow Roasted Pork with a Mole Sauce
Total time: 7 hours
Prep time: 30 minutes
Cooking time: 5 to 6 hours
Makes about 20 servings.
Ingredients:
- 1 (5-pound) pork butt roast or shoulder roast
- 6 large garlic cloves
- 1/2 cup fresh lime juice
- 1 tablespoon Southwest Seasoning (the recipe for ours follows)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup olive oil plus 2 tablespoons
- 1/2 cup shelled pumpkin seeds
- 1/4 cup shelled pistachio nuts
- 1/4 cup pine nuts
- 2 poblano peppers
- 1 medium onion, quartered
- 1 teaspoon chili powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon cocoa powder
- 1/2 teaspoon kosher salt
- 1 tablespoon tamarind paste
- 1 tablespoon dark cane or corn syrup
- 1 teaspoon distilled white vinegar
- 1/2 cup chicken stock
- 1/2 cup heavy cream
Directions
Preheat the oven to 450 degrees F.
Using a sharp knife, make 6 incisions in the pork roast. Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally. Season pork with Southwest Seasoning, salt, and pepper. Rub with 1 tablespoon of the olive oil and place in a roasting pan; roast for 1 hour.
Reduce the oven temperature to 350 degrees F and continue to cook for 3 1/2 to 4 hours or until the meat is very tender. Remove from oven and cool for 30 minutes. Using 2 forks, pull the meat off the bones into small pieces and set aside.
Increase the oven temperature to 400 degrees F.
Place the nuts on a baking sheet and bake until toasted and brown, about 6 minutes. Place the peppers and onions on a baking sheet, drizzle with 1 tablespoon of olive oil, and bake until browned and slightly charred, about 25 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cinnamon, cumin, cocoa, tamarind paste, salt, dark cane syrup, and the vinegar. Pulse until combined, stopping once to scrape down the sides of the bowl. With the machine running, add the remaining cup of oil in a slow steady drizzle until the mixture is smooth and creamy.
Pour the nut mixture into a saucepan and whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm until ready to serve.
Tacos or tortillas servings
You'll need:
- 1 pound grated Monterey Jack or Mexican Queso Blanco
- 20 medium corn tortillas, steamed and covered to keep warm
- Cilantro sprigs, for garnish
- Lime wedges, for serving
To build the tacos, place some the roasted pork in each tortilla. Spoon some of the Mole Sauce over the pork. Place some of the grated cheese on top of the sauce and garnish with fresh cilantro and lime wedges.
Southwest Seasoning Mix Recipe
This seasoning recipe is a mainstay in our kitchen and we usually produce it in bulk. Wether we're making Mexican, Southwest fare or as a great partner for BBQ this seasoning is great for just about everything.
Total time: 5 minutes
Makes about 1/2 a cup.
Ingredients:
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Directions:
Combine all ingredients thoroughly.
