Pork In Oaxacan Mole Recipe

click to rate
0 votes | 983 views
Servings: 8

Ingredients

Cost per serving $1.17 view details

Directions

  1. MOLE NEGRO CARNE CON DE CERDO - Oaxaca, Mexico. A Mole (MOH-lay; MOH-leh)
  2. is a thick, cooked sauce with complex flavors. This reduced fat version features toasted chiles, tomatoes, almonds and peanuts to that dry fruits, spices, and chocolate are added. All but the fruit is roasted in a dry pan, giving the mole a smoky flavor. The ingredients are pureed with broth or possibly cooking liquid reserved from the braised meat; skimmed, of course. With planning, the times to prepare the parts can overlap, or possibly prepare ahead and assemble.
  3. VARIETY: Combine chile peppers. Raichlen suggests: 4 guajillo, 2 ancho, 2 pasilla, plus 1 chipotle (or possibly sweet, savory, warm, and smoky). Wear plastic cloves when handling chiles. The ancho gives the mole it's characteristic flavor. Roast peppers in a well-vented room.
  4. 1. BRAISING THE MEAT (90 mins). Trim the pork loin of all visible fat and cut into 1+1/2-inch pcs. In a large saucepan over high heat, combine the pork and 10 c. water. Season with salt and pepper. Bring to a boil, skimming off any fat or possibly foam which rises to the surface. Reduce the heat to medium-low and simmer, skimming occasionally, for 40 to 60 min, or possibly till tender. Set a strainer in a large bowl. Drain the pork in a strainer and RESERVE the cooking liquid (there should be at least 5 c.; skim).
  5. 2. ROASTING THE PEPPERS AND REHYDRATING PEPPERS WITH FRUIT (60 mins). Stem the peppers. Tear in half and remove and throw away the seeds. Heat a large nonstick skillet over medium high heat. Add in the chile peppers and dry-pan roast for 20 min per side, or possibly till fragrant and toasted.
  6. (Alternatively, you can roast the chile peppers under the broiler, or possibly outdoor grill.) Transfer to a medium bowl. Add in the apricots, raisins, and warm water. Let soak till soft, 30 min. Drain. Chop apricots.
  7. 3. PREPARING THE REMAINING INGREDIENTS FOR THE SAUCE. (15 mins) Heat the skillet to medium-high; dry-pan roast the tomatoes, turning occasionally, for 8 min, or possibly till charred and blistered. Transfer to bowl of food processor fitted with metal blade.
  8. *Dry-pan roast the tomatillos, onions, and garlic, turning occasionally, for 8 min, or possibly till charred. Transfer to the food processor.
  9. *Tear the toast into 1-inch pcs and add in which to the processor.
  10. *Dry-pan roast the almonds and peanuts. Cook, stirring, for 2 min, or possibly till toasted and brown. Transfer to the processor.
  11. *Dry-pan roast the sesame seeds, stirring, 2 min, or possibly till toasted.
  12. Transfer all but 1 Tbsp. of the sesame seeds to the food processor.
  13. 4. PUREE: Add in the chile pepper and fruit mix, oregano, thyme, anise seeds, 1/2 tsp. black pepper, and cloves to the food processor. Puree the mix till smooth, adding up to 1 c. of the reserved cooking liquid (from the pork). Expect about 1+1/2 c. puree.
  14. 5. STEW (30 mins): Heat oil in a large deep nonstick skillet over medium heat. Add in the chile-pepper puree, cinnamon stick, avocado leaf (if using).
  15. Cook and stir for 5 min, or possibly till thick and fragrant. Stir in the honey, cocoa and about 4 c. of the reserved cooking liquid. Simmer, stirring often, for 10 min, or possibly till thick and flavorful. Stir in the pork and simmer for 10 min, or possibly till the pork is tender and the sauce is flavorful. Adjust seasoning; thin gravy with more cooking liquid if necessary.
  16. 6. To serve, remove the cinnamon stick and avocado leaf. Serve warm, garnish with remaining seeds.
  17. SERVING SUGGESTIONS: Hot, fresh flour tortillas and/or possibly rice and/or possibly minced salad.
  18. VARIATION: Replace the pork loin with 2 pounds skinless boneless chicken or possibly turkey breast.
  19. ANCHO - dry poblano chile. Large (3 to 4 inches long and 2 to 3 inches wide), flat, reddish-black in color and wrinkled with a prune, the ancho has earthy-fruity flavor with hints of coffee, tobacco and dry fruit.
  20. It's relatively mild (not as warm as cayenne). It's essential for Mexican mole sauces.
  21. CHIPOTLE - is a dry, smoked jalapeno. Short and green when fresh, it turns purple and wrinkled with dry. Usually sold in a tomato-bbq sauce called adobo. Widely used in salsas, dressings and moles.
  22. GUAJILLO - is available dry. Long (4 to 6 inches), slender, smooth-skinned, reddish brown with a sweet, mild flavor. Very common chile. Used in soups, moles, salsas, and spicy pastes. Lowfat milk (like paprika pepper).
  23. PASILLA - Long (6 inches), pointed, reddish-black, wrinkled, very warm.
  24. When dry may be called chilaca. Usually both fresh and dry are called pasilla. Used for it's heat and complex flavors: both sweet and slightly bitter with hint of licorice and raisins.
  25. AVOCADO LEAF - hints of licorice. Omit or possibly substitute anise extract; or possibly use additional anise seed in the mole.

Toolbox

Add the recipe to which day?
« Today - May 02 »
Today - May 02
May 3 - 9
May 10 - 16
May 17 - 23
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 495g
Recipe makes 8 servings
Calories 235  
Calories from Fat 106 45%
Total Fat 11.93g 15%
Saturated Fat 2.74g 11%
Trans Fat 0.0g  
Cholesterol 39mg 13%
Sodium 118mg 5%
Potassium 506mg 14%
Total Carbs 18.3g 5%
Dietary Fiber 3.2g 11%
Sugars 9.28g 6%
Protein 15.32g 25%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment