Pork And Mole Negro Recipes

SLOW-COOKER MOLE PORK

Steps:

• Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
• Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
• Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
• Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

MOLE NEGRO WITH CHICKEN AND PORK

Steps:

• Heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside.
• Heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. Cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter.
• Add pork ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter.
• Add 3 tablespoons of the oil to the skillet. Add plantains; cook, turning often, until golden, about 3 minutes.
• Transfer with a slotted spoon to a large bowl; set aside.
• Repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed.
• Stir mixture together.
• Puree half of the mixture in a blender with 1/2 cup of the broth.
• Pour through a strainer; reserve liquid. Repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth.
• Pour through a strainer; reserve liquid and set aside.
• Process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside.
• Heat a small skillet over medium-high heat; add the ancho chilies.
• Cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl.
• Repeat with mulatto and pasilla chilies. Pour boiling water over cooked chilies to cover; set aside 30 minutes.
• After they have soaked. puree in a blender and then pour through a strainer into a Dutch oven; discard solids.
• Add remaining 2 cups of chicken broth to the Dutch oven.
• Heat mixture to a boil over high heat; reduce heat to a simmer.
• Add the chicken, pork, plaintain-nut mixture, and tortilla mixture to the Dutch oven; cook until pork is tender, about 2 hours.
• Set aside to cool, about 20 minutes.
• Remove meat; shred meat with a fork.
• Stir shredded meat into the sauce; pour into a serving bowl or platter.
• Decorate with reserved sesame seeds.

PORK AND MOLE NEGRO

Steps:

• Marinate: Purée chipotles with reserved sauce, oil, vinegar, chile powder, oregano, honey, & garlic until smooth & season with salt and pepper. Put pork into 1-gallon ziploc bag. pour sauce over pork. Refrigerate overnight. Heat oven to broil and position a rack 10" from the heating element. Toss tomatillos, tomatoes, and onions with 2 tbsp. oil in bowl & transfer to foil-lined baking sheet; broil, turning once w/ tongs, until soft & well browned, about 15 min. Transfer charred vegetables to large bowl; set aside. Heat oven to 400. Transfer chiles to foil-lined baking sheet and toast, turning once, until dark and fragrant, about 3 minutes. Transfer toasted chiles to large bowl and cover with 3 cups boiling water; set aside to let soften for 15 minutes. Drain chiles, reserving 1-2 cup soaking liquid; set aside. Heat 3/4 cup oil in 3-qt. high-sided skillet over medium-high heat. Add plantains and cook, stirring frequently, until browned, 2 min. Add peanuts & sesame seeds and cook, stirring frequently, until browned, 3 minutes. Add raisins, tomatillo mixture, & chiles w/reserved soaking liquid, along with chicken broth, chocolate, oregano, canela, and bread; bring the mixture to a boil and remove from heat. Working in batches, purée the chile mixture in a blender to make a smooth mole. Heat remaining oil in a 4-qt. saucepan over medium-high heat. Add mole and cook, whisking frequently, until it thickens slightly, about 5 min. Season w/ salt and piloncillo; set mole aside & keep warm. 5. Meanwhile, heat oven to 400. Remove pork from adobo, season lightly with salt, and transfer to a rack set in a roasting pan. Discard adobo. Cook the pork, flipping once, until browned and an instant-read thermometer inserted into center of pork reads 150, about 45 min. Transfer pork to a platter; let rest for 10 min. Slice pork into 1-2"-thick medallions. Divide mole bt 6 plates. Arrange pork over mole & garnish with peanuts/cilantro

PORK CHOPS MOLE

Steps:

• In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender. , Add tomatoes and mole sauce; stir to combine. Return pork chops to the pan. Cover and cook for 10 minutes or until meat is no longer pink. Serve with rice if desired.