Holy Mole Posole Food

MOLE POBLANO

Mole Poblano image

Provided by Food Network

Time 1h45m

Yield about 3 1/2 quarts

Number Of Ingredients 25

Ingredients

Lard, as needed
2 1/2 onions, halved
8 garlic cloves, plus 1 head garlic, roasted
1 onion, roasted and chopped
3 tomatoes, roasted
10 tomatillos, roasted
3/4 cup sesame seeds
3/4 cup almonds
3/4 cup peanuts
3/4 cup raisins
1 cup prunes
1 1/2 plantains, sliced into 1/4-inch pieces
1 teaspoon ground coriander seeds
1 teaspoon ground star anise
1 (4-inch) cinnamon stick, ground
1 stale croissant, cit in pieces
1 charred tortilla, broken into pieces
1 1/2 quarts chicken stock, plus 2 quarts
30 mulatto chiles
16 ancho chiles
6 pasilla chiles
1 chipotle chiles
8 ounces Mexican chocolate, chopped
1/4 cup sugar
2 quarts chicken broth, plus more as needed

Steps:

For the Lomo Saltado:
Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.

MOLE POSOLE

Mole Posole image

This recipe first appeared in Vegetarian Times magazine. A hearty, rich and filling combination of beans and hominy in a mole laced broth, it looks like a certain crowd pleaser. Have not tried it yet but plan to do soon very soon. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 onion, minced
1 green bell pepper, seeded and diced
1 serrano pepper, seeded and minced
2 teaspoons vegetable oil
1 (14 1/2 ounce) can chopped tomatoes, with juices (about 2 cups)
1 (14 1/2 ounce) can kidney beans, rinsed & drained
1 (14 1/2 ounce) can white hominy, rinsed & drained
2 tablespoons prepared mole, sauce
1 cup water
corn tortilla strips (optional)
cilantro (optional)

Steps:

In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes.
Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
(Optional) Garnish with tortilla strips or chopped cilantro.

Nutrition Facts : Calories 145.6, Fat 3.2, SaturatedFat 0.4, Sodium 358.5, Carbohydrate 24.5, Fiber 6.1, Sugar 5, Protein 5.6

HOLY MOLE POSOLE

HOLY MOLE POSOLE image

Categories Soup/Stew Pork Super Bowl Quick & Easy Tailgating

Yield 8-10 people

Number Of Ingredients 24

Ingredients

Crockpot ingredients
¼ cup prepared Mole sauce
3 cans (10 oz) green enchilada sauce (choose your strength)
1 large onion, diced
3-5 cloves minced garlic
2 tsp cumin
1 tsp. dry oregano
1 tsp kosher salt
1/2 tsp black pepper
¼ tsp hot sauce
5 drops liquid smoke
3-4 lb. bone-in pork shoulder roast (if shoulder has a lot of fat, trim)
2 cans (15 oz) white hominy, drained
1/4 cup chopped fresh cilantro
2 TBS fresh lime juice
1/4 tsp. liquid smoke
Condiments:
Shredded Cheddar and /or Jack cheese
Cubed avocado
Lime wedges
Hot sauce
Crushed tortilla chips
Salsa or diced fresh tomatoes
Warm tortillas (flour or corn)

Steps:

Mix first 10 ingredients in the slow cooker. Add pork roast on top. Spoon the hominy over the roast. Cover. Set crock pot on "high" for 45 minutes. Then set to "low" for 7-9 hours (occasionally turn the roast). Take out the pork and shred it with 2 forks. Remove bone (skim off any fat, if desired). Add shredded pork meat back into crock pot, along with cilantro, lime juice, 1/4 tsp. liquid smoke (or to taste). Bring back up to temperature. Keep mixture in the crock pot. Set out containers of desired condiments, and have guests ladle into soup bowls.

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