SLOW-COOKER MOLE PORK
Provided by Food Network Kitchen
Time 8h35m
Yield 4 servings
Number Of Ingredients 12
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.
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
QUICK MEXICAN PORK (OR CHICKEN) MOLE
I think this is from a magazine. It is a shortcut recipe since it is made with your favorite BBQ sauce.
Provided by Oolala
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and stir onion and garlic in oil on medium heat until tender.
- Add meat; cook and stir on high heat for 5 minutes or until golden brown on all sides.
- Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover; reduce heat and simmer for 10 minutes or until meat is cooked through.
- Serve with 2 cups of rice.
Nutrition Facts : Calories 253.5, Fat 13.9, SaturatedFat 5, Cholesterol 74.8, Sodium 313.3, Carbohydrate 8.5, Fiber 1.9, Sugar 2.2, Protein 25
EASY PORK MOLE RECIPE
Combine chocolate, coffee and spices to create a rich mole recipe. This Easy Pork Mole recipe is great entrée for weeknights or busy weekends.
Provided by My Food and Family
Categories Grains
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat dressing in large saucepan on medium-high heat. Add meat and yellow onions; cook 10 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally.
- Add next 4 ingredients; mix well.
- Stir in tomatoes; simmer on low heat 15 min. or until meat is done, stirring occasionally. Top with green onions. Serve over rice.
Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
PULLED PORK WITH MEXICAN ALMOND MOLE SAUCE
Popular in Mexican cuisine, a mole is a thick sauce with complex flavours. Great help-yourself party food
Provided by Emma Lewis
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 22
Steps:
- Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
- Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
- Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
- Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.
Nutrition Facts : Calories 794 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 3.52 milligram of sodium
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20-MINUTE MOLE SAUCE - GIMME SOME OVEN
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4.8/5 (51)Estimated Reading Time 6 minsServings 3Total Time 20 mins
- Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
- Use an immersion blender to puree the mixture until smooth. Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful (**see note below) since warm liquids expand when they are blended.
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4.7/5 (6)Total Time 4 hrs 30 minsCategory DinnersCalories 622 per serving
- Toast the Pasillo and Anhco peppers in a sauté pan. Place in a bowl and cover with warm water and let steep. In the same sauté pan toast two corn tortillas slightly and set aside. Toast the almonds with the anise, sesame and coriander seeds.
- In a blender or food processor add the previous toasted tortillas, seeds, cloves, garlic, cinnamon, black pepper and the cake of Mexican chocolate. Blend until a thick paste forms. Add the chopped tomatoes, chopped onion, raisins, peppers and juice from the steeping bowl and 2 cups chicken stock. Blend until pureed.
- Place all in a large pot. Bring to a boil and add a cone of piloncillo and the kosher salt. Simmer for 15 minutes.
- Season the pork with salt and pepper and in a large frying pan sear on all sides until brown. Deglaze the pan with 1/2 cup chicken stock and set aside. Add pork to the large molé cooking pot along with green bell peppers, green Poblano chilies, onion, garlic, oregano, thyme, bay leaves, cumin, kosher salt, pepper and remaining chicken stock. Simmers 3 1/2 hours or until fork tender.
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