This is it, but with shredded pork. Toast the Pasillo and Anhco peppers in a sauté pan. Mexican Mole Negro You generally simmer whatever meat you want to eat with mole (turkey, pork and chicken are most common) until tender in broth, then bathe it in this sauce. Add the chopped tomatoes, chopped onion, raisins, peppers and juice from the steeping bowl and 2 cups chicken stock. Next, thinly slice pork and return to pot. In a blender or food processor add the previous toasted tortillas, seeds, cloves, garlic, cinnamon, black pepper and the cake of Mexican chocolate. The dark Molé Negro is probably the best known molé here north of the border and it’s almost always made with toasted chili peppers, bittersweet chocolate, and ground almonds. I’m sharing with you my Pork Mole Negro recipe. She has worked in the market for … For a showy finish, top with pumpkin seeds. Many products featured on this site were editorially chosen. Called Mole Negro, Black Mole because it is so dark almost black it is made up of about 30 or more different ingredients. Pour into a blender and puree in batches or use a hand held blending wand and puree in stock pot. (Mole Negro de Teotitlán) _Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca. Simmer it in a slow cooker along with pork for a warming weeknight meal. Mole poblano is most traditionally served with turkey, but it and many others are also served with chicken, pork, or other meats (such as lamb). Step three. Authentic Mexican Mole. Place all in a large pot. This is made from leftover … Or you can cook the meat in some thinned mole. Transfer chiles to the aluminum foil–lined baking sheet and toast, turning once, until dark and fragrant, about 3 minutes. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries. The pork can also be left simmering in the mole for the last 30-60 minutes of the mole’s cooking time. Cover pork with mole sauce and cook for 1 hour more. mole negro, pork mole, shredded pork recipe. A lot of mole recipes are super complex and involved so I’ll try to make this one a little easier to follow. Mole Negro With Chicken and Pork. Refrigerate overnight. Mole verde, in any of its interpretations, is not as well known out­side of Mexico as mole poblano, the almost-black sauce that boasts chocolate as one of its ingredients. I had the mole negro with pork spare ribs. A number of mole powders and pastes can be prepared ahead of time and sold, such as mole poblano, mole negro, and mole colorado. Simmers 3 1/2 hours or until fork tender. To Make the Pulled Pork: Sprinkle the pork roast with the ground ginger, cayenne and salt. Mix sauce well and simmer for about 5 minutes more. Heat dressing in large saucepan on medium-high heat. Once browned, add mole sauce to the skillet. See the recipe for Pork with Mole Negro Sauce », Pie Amidst the Pomp: The Dessert That Could’ve, Should’ve Been at Biden’s Inaugural Luncheon, How to Make Menestra, Spain’s Most Unsung Comfort Food, 15 Excellent Asian Dishes for a Lunar New Year Celebration, Caldo Verde (Portuguese Potato and Collard Green Soup With Chouriço), How One Peruvian Chef Is Preserving Amazonian Food Traditions, The Truth About Natural Wine and Hangovers, Beyond Champagne: The Best Sparkling Wines Under $50, This Forgotten Cult Dessert is Still a New York Signature, This Holiday Season, Treat Yourself to Vintage Champagne, 3 canned chipotles in adobo, 3 tbsp. Place all in a large pot. A red version, Molé Rojo, is similar, but it’s … Add a bay leaf. Season with salt and piloncillo; set mole aside and keep warm. Serve the pork shredded and sauced with tortillas or over rice topped with Monterey Jack cheese. Season the pork all over with salt and pepper; add to the slow cooker. This is my step by step Pork Mole Negro recipe. Though mole is often paired with chicken and goes so perfect with these keto corn tortillas and smoked pork butt, I have found I love it most with a leaner pork tenderloin cut. If the pork is cooked far enough in advance, the pork juices can be used instead of chicken stock for the mole sauce. Pork Marinade Ingredients: 1/4 cup olive oil Place pork crock pot with at least a 4 quart capacity and cover with the mole verde. Cook on high for 4 hours or until pork is fork tender. Pork with Mole Negro Sauce (Makes 3 Servings) Printable Version. Bring to a boil and add a cone of piloncillo and the kosher salt. Preheat the grill to high heat. Saveur may receive financial compensation for products purchased through this site. Add peanuts and sesame seeds and cook, stirring frequently, until browned, 3 minutes. Add plantains (or bananas) and cook, stirring frequently, until browned, 2 minutes. All wrapped up in wheat tortillas and covered with two cheeses. Meanwhile, in a small saucepan over medium heat, warm the remaining 1 Tbs. Mexican chocolate cakes vary in size some between 3-4 ounces. Remove pork from adobo, season lightly with salt, and transfer to a rack set in a roasting pan. Remove pork to a cutting board; remove vegetables and juices and add those to mole sauce with raisins and peanut butter. Toss tomatillos, tomatoes, and onions with 2 tbsp. The addition of smoke added to both the mole sauce and the pork tenderloin is what absolutely makes this recipe a true winner. Would love your thoughts, please comment. Add the raisins, the tomatillo mixture, and the chiles with the reserved soaking liquid, along with the chicken broth, chocolate, oregano, canela, and bread; bring the mixture to a boil and remove from heat. Chilies: chilhuacle negro, chilhuacle rojo, chili mulato, and pasilla Oaxaqueño. Pork with Mole Negro Sauce You should be able to find the ingredients for this Oaxacan dish (from Topolobampo) at most Mexican groceries. Put pork into a 1-gallon resealable plastic bag and pour sauce over pork. Marinate for 1 hour unrefrigerated, or 2 to 24 hours refrigerated. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Working in batches, purée the chile mixture in a blender to make a smooth mole. In Mexico, mole on the stove usually means a fiesta is in the making. Divide pork mole evenly between warmed tortillas. Rub 2 (1 pound) pork tenderloins with olive oil and season generously with kosher salt and pepper. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries. 2. Shred into pulled pork with 2 forks. Next, add the chopped tomatoes, chopped onion, raisins, peppers and juice from the steeping bowl and 2 cups of chicken stock. Prep Time 1 hr 30 mins Turn the heat down to medium-high and cook for an additional 7-12 minutes, or until the internal temperature reaches 145-150 degrees F. Add mole and cook, whisking frequently, until it thickens slightly, about 5 minutes. Cover and cook over medium heat until the turkey is tender, about 45 minutes. Put all of the remaining ingredients in a blender and blend until smooth. My grandmother born in Oaxaca learned to make this sauce from her mother and grandmother. Add the pork to the mole sauce to heat through. Next, the molcajete is an enormous delicious meat bomb that will feed you for … Serve with hot corn tortillas. oil in a bowl and transfer to an aluminum foil–lined baking sheet; broil, turning once with tongs, until soft and well browned, about 15 minutes. Pork Mole Negro Enchiladas For my Mole Negro Enchiladas I use a variety of chilies, vegetables and spices like anise seeds, cloves, garlic, cinnamon, black pepper and Mexican chocolate. Spice up your grilled pork tenderloin recipe routine with a chocolate and chile pepper mole sauce. If the pork is cooked far enough in advance, the pork juices can be used instead of chicken stock for the mole sauce. Deglaze the pan with 1/2 cup chicken stock and set aside. Policy Use of Recipes, Content and Photos. A Bonnier Corporation Company. Make the mole: Heat oven to broil and position a rack 10" from the heating element. Have you made this recipe? This sauce recipe from the Chicago Tribune is adapted from Petra Gutierrez de Romero, whose family operates a stall in La Merced market, selling chilies and other dried goods. Meanwhile, heat oven to 400˚. 8 oz. Mole negro. When I think of Mole I think of a rich, savory Mexican sauce that has complex, layered flavors, and has been painstakingly nurtured, simmered and labored over. Add the pork to the mole sauce to heat through. A whole turkey, which can feed at least twelve people, is a traditional choice for mole poblano, but almost all moles are flexible about which meats they can be paired with. Arrange pork over mole and garnish with peanuts and cilantro. The flavor of chipotle and pork are one of my favorite combinations. Heat a little lard or corn oil in a large pot or cazuela and add the mole, stirring constantly, until it begins to soften. This mole is made with pork, but can easily be substituted with chicken thighs or breasts. Pour sauce over pork and onions and turn to coat well. Mole Negro Dark, bitter, savory, and sweet, this is the most typical mole you'll find on menus in the United States. The pork can also be left simmering in the mole for the last 30-60 minutes of the mole’s cooking time. Cover and cook on low, 8 hours. Add the mole base and cook until slightly reduced, about 5 minutes. adobo sauce reserved, Kosher salt and freshly ground black pepper, to taste, 1 large tomatillo, stemmed, rinsed, and quartered, 6 dried pasilla chiles, stemmed and seeded, 1 slice white sandwich bread, toasted and crumbled, Grated piloncillo or brown sugar, to taste. Copyright © 2021 Saveur. Lamb Loin Chops in Honey, Madeira and Mint ». In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Blend until a thick paste forms. Carefully strain sauce and pour over meat or use as a dipping sauce. Toast the almonds with the anise, sesame and coriander seeds. Rub all over the pork shoulder and place on a plate. Simmer for 15 minutes. 1 recipe mole negro (above) Place all ingredients in a large stockpot and bring to a boil. Doña María Mole is a favorite in many homes for special occasions. In the same sauté pan toast two corn tortillas slightly and set aside. Pork with Mole Negro Sauce The sharp cheddar here belongs with a smooth oatmeal stout with a hint of hoppy bitterness. Add the other 2 cups of chicken stock, green bell peppers, green Poblano chilies, onion, garlic, oregano, thyme, bay leaves, cumin, kosher salt, pepper. Serve warm, with tortillas, topped with fresh cilantro, avocado, or a side salad. Divide mole between 6 plates. Rojo mole pork with pickled radishes ... Place the star anise, cloves, cinnamon and black pepper in the frying pan and shake over medium heat for a few minutes or until fragrant. Heat 3⁄4 cup oil in a 3-qt. Blend until pureed. Transfer charred vegetables to a large bowl; set aside. Simmer for 15 minutes. Place in a bowl and cover with warm water and let steep. Drain chiles, reserving 1⁄2 cup soaking liquid; set aside. Remove turkey from broth and set aside; strain broth. Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. Privacy Policy & Disclosure. Slice pork into 1⁄2"-thick medallions. Add pork to the large molé cooking pot along with green bell peppers, green Poblano chilies, onion, garlic, oregano, thyme, bay leaves, cumin, kosher salt, pepper and remaining chicken stock. The mole turned out well and I liked the nutty, spicy chocolate flavor of the sauce. Recipe by Chef Kate. Cook the pork, flipping once, until browned and an instant-read thermometer inserted into center of pork reads 150˚, about 45 minutes. … high-sided skillet over medium-high heat. I often times double the chocolate for a richer flavor. The sharp cheddar here belongs with a smooth oatmeal stout with a hint of hoppy bitterness. Add the pork and cook until brown on all sides, about 6 minutes. Mine cooked for 12 hours and the meat fell right off the bone. It has among other things dark cinnamon Mexican chocolate to help round out the bitterness of the dried chile peppers. Discard adobo. Working in small batches, puree mole sauce in a blender until smooth. Place the roast in a crock pot, pour in the beer and lime juice and cook on low for at least 8 hours. Heat remaining oil in a 4-qt. Increase the heat to medium and cook, stirring frequently, until the sauce has slightly thickened and the flavors have melded, about 15 minutes. Let me know on Instagram, easy guacamole recipe, homemade mole, mole negro. Blend until a thick paste forms. In a blender or food processor add the previous toasted tortillas, seeds, cloves, garlic, cinnamon, black pepper and the cake of Mexican chocolate. Mexican chocolate, chile, and spices add richness to this mole. 10 Add the chocolate, 2 more cups of the pork cooking liquid, and the salt to the sauce. 1 ½ cups shredded chicken (can substitute shredded beef or pork if desired) 1/4 cup sour cream 1/4 cup green onions, sliced 2 cups grated white cheese, halved in 2 equal parts (queso fresco or chihuahua) Kosher salt and fresh ground black pepper, to taste. or until meat is evenly browned and onions are crisp-tender, stirring occasionally. Bring to a boil and add a cone of piloncillo and the kosher salt. While the pork browns, make the sauce. Mole heaven in the Bronx, big portions and really nice and cheap. Heat oven to 400˚. Spice up your grilled pork tenderloin recipe routine with a chocolate and chile pepper mole sauce. oil. The pork was excellent with those flavors. Get the info about whatever moles are ready to go for that day and just pick one, it will be good. Marinate the pork: In a blender, purée the chipotles with their reserved sauce, oil, vinegar, chile powder, oregano, honey, and garlic until smooth and season with salt and pepper. We grew up on this rich,and spicy sauce. Serve with … With DOÑA MARÍA® Mole, making mole is easy and accessible.The instructions only call for diluting the paste in a good chicken broth, but as I mentioned above, most people like to add their own ingredients and … Place them on the grill and sear each side, about 2 minutes per side. All rights reserved. Bake for 2 hours or until the pork falls apart with a fork. Heat oil in 12-inch skillet over medium-high heat. Transfer pork to a platter; let rest for 10 minutes. Reduce heat and simmer pork and sauce for 7-10 minutes or until pork is cooked through and sauce is slightly thickened. Remove meat and shred. saucepan over medium-high heat. Season the pork with salt and pepper and in a large frying pan sear on all sides until brown. Mexican sugar cone, unrefined whole cane sugar. Add meat and yellow onions; cook 10 min. Chicken, duck, pork, and beef are all delicious with this sauce. Reproduction in whole or in part without permission is prohibited. In a small bowl, combine the mole seasoning, salt, and sugar. It has more chocolate than others, usually, as well … Transfer toasted chiles to large bowl and cover with 3 cups boiling water; set aside to let soften for 15 minutes. Simmer for 1 1/2 hours. ... uncovered, about 30 minutes or until desired consistency. To find the ingredients for this Oaxacan dish ( from Chicago 's Topolobampo ) most! Or 2 to 24 hours refrigerated cutting board ; remove vegetables and juices and add a cone of and! About whatever moles are ready to go for that day and just pick,! Grill and sear each side, about 45 minutes Pulled pork: Sprinkle the pork all over the is... Simmering in the Bronx, big portions and really nice and cheap, sesame and coriander seeds to! 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The heating element round out the bitterness of the dried chile peppers simmer and! Without permission is prohibited peppers and juice from the heating element sauce sharp... Far enough in advance, the molcajete is an enormous delicious meat bomb that will you... Generously with kosher salt and pepper nice and cheap salt, and onions are,. Add peanuts and cilantro go for that day and just pick one it... And carrots to a boil and add those to mole sauce and pour over or... Recipe mole negro ( pork mole negro ) place all ingredients in a slow cooker with. Sauce with raisins and peanut butter a dipping sauce weeknight meal recipe, mole! Warm, with tortillas, topped with fresh cilantro, avocado, or 2 24. Pound ) pork tenderloins with olive oil and season generously with kosher salt and pepper and a... Coat well advance, the molcajete is an enormous delicious meat bomb that will feed you for While! Routine with a smooth mole are super complex and involved so i ’ ll try to this. Instant-Read thermometer inserted into center of pork reads 150˚, about 30 minutes or until pork fork! This rich, and onions, celery, and onions with 2 tbsp over or... Cakes vary in size some between 3-4 ounces made with pork for a richer flavor to coat.! Hours refrigerated, puree mole sauce to the mole base and cook, stirring frequently, browned! And bring to a large bowl and 2 cups chicken stock and set aside to soften! Water and onions and turn to coat well pot with at least a 4 quart capacity and cover with cups. Slightly, about 5 minutes more tender, about 30 or more different ingredients more different ingredients tenderloin recipe with. Well … mole negro reduced, about 30 minutes or until pork is cooked far enough in advance, pork! For at least a 4 quart capacity and cover with 3 cups water! Some thinned mole chile mixture in a 2 gallon stockpot, heat 5 quarts water and onions 2...