Oaxacan PORK MOLE recipe (Mexican cuisine)

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: cocoa powder

Cacao nibs provide a similar chocolate flavor with less sugar.

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts offer a similar texture and flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories and can be made from scraps.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and more affordable.

Heat pork fat (bacon grease) in a pan.

Fry the chiles in the pork fat until they are caramelized, being careful not to burn them completely.

Toast cumin, cinnamon, and cloves in a separate hot pan for about 1 minute until fragrant.

Add raisins to the pan with chiles and cook until they swell up.

Toast almonds and sesame seeds until they have some black spots and are smoky, then set aside.

Cook tomatoes in the same pan until reduced down significantly.

Add garlic and lime juice to the tomatoes and reduce heat to medium.

Grind the toasted spices in a spice grinder until powdered, breaking up the cinnamon stick if necessary.

Add chicken stock, ground spices, and a few pieces of bread to the thick tomato mixture.

Add unsweetened cocoa powder and packed dark brown sugar (1 tablespoon) to the mixture.

Heat the mixture until warm, but do not bring it to a boil.

Puree the mixture, adding back the toasted nuts and sesame seeds.

Return the mixture to the pot and simmer on medium heat for about 20 minutes, stirring occasionally to prevent burning.

Prepare the pork by seasoning it with salt and dried cumin, then brown it in a hot pan with a little oil, avoiding overcrowding the pan.

Once browned, transfer the pork to a dish and add some mole sauce to the pan to deglaze.

Combine the browned pork with the rest of the mole sauce and stir together.

Cover the dish and begin braising in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens