Feb 15 2010

Pork Ancho Mole

Published by at 7:55 am under Recipes,Soups & Stews

This was my first attempt at making a Mexican mole. I was trying to find dried Ancho chillies for a while now and was surprised to find them at our local grocery store in the Mexican foods aisle. I have seen Bobby Flay use it in quite a few recipes on the Food Network and I just had to give them a try.

I cannot say that it was authentic, but it sure tasted good. The Ancho chillies impart a dark red color to the mole. It complemented our Mexican menu for the super bowl party that we had with family. I managed to save some for the picture before it was all gone. If you love Mexican food, you have to give this a try. It tastes better the longer it sits!

You can substitute chicken instead of pork and a dark chocolate for the Mexican chocolate.


Pork Ancho Mole

5 dried Ancho chillies
2 pounds pork, cubed
1 large onion
1 jalapeno
5 cloves of garlic (with peels)
1 quart chicken stock
1 ounce Mexican chocolate
1 tsp ground cumin
1 tsp ground coriander
4 medium plum tomatoes
1 tsp cayenne
salt and pepper
2 Tbsp canola oil
about 2 cups hot water

Peel and cut the onion into wedges. Place them on a sheet pan along with the tomatoes, jalapeno and garlic. Roast at 425 degrees F for about 30 minutes or until they are charred at the edges. Allow to cool. Peel the garlic and the tomatoes. Blend the onions, tomatoes, jalapeno and garlic with 1 cup of the chicken stock. Season with salt. Meanwhile soak the Ancho chillies in hot water for 30 minutes. Remove the stems and seed the peppers. Blend the peppers with a couple of ladles of the soaking water.

Season the pork with the ground cumin, coriander, cayenne, salt and pepper. Heat a cast iron pot on high heat and add the oil. Add the pork in one layer and brown both sides. You can do this in two batches if the pork does not fit in the pot in a single layer. Lower the heat to medium and return all the pork to the pot. Add the onions and tomato mixture to the pot. Stir, scrapping the bottom of the pan to pick up the drippings. Cover and cook until it starts bubbling. Add the ancho chilli paste, chocolate and the remaining the chicken stock. Season with salt. Cover and let cook for about and hour on low heat or until the pork is cooked and falls apart with a fork.

Garnish with cilantro and lime. Serve with rice or warm corn tortillas.

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