Authentic Pork Mole: A Rich and Flavorful Mexican Delight

Ingredients

  • 1.5 pounds of pork shoulder, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 can (14 oz) diced tomatoes
  • 1/4 cup almonds, finely chopped
  • 1/4 cup raisins
  • 1 oz unsweetened chocolate, chopped
  • 1.5 cups chicken broth
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Warm tortillas (for serving)

Steps and instructions

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the pork cubes and brown on all sides. Remove the pork from the pot and set aside.
  2. Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is soft and translucent, about 5 minutes.
  3. Add the minced garlic, chili powder, ground cumin, dried oregano, ground cinnamon, and ground cloves to the pot. Stir well and cook for another minute.
  4. Add the canned diced tomatoes, chopped almonds, raisins, and chopped chocolate to the pot. Stir well until the chocolate has melted and the ingredients are well combined.
  5. Add the browned pork back into the pot along with the chicken broth. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 2 hours, or until the pork is tender.
  6. Adjust the seasoning if necessary. Serve the pork mole over warm tortillas, garnished with chopped cilantro.

Tools for making

Recipe variations

  • Substitute the pork with chicken thighs or beef chunks for a different protein option.
  • Add roasted and peeled poblano peppers for a smoky and slightly spicy flavor.
  • Include a variety of vegetables such as bell peppers, zucchini, or corn kernels for added texture and color.
  • For a vegetarian version, replace the meat with tofu or seitan and use vegetable broth instead of chicken broth.
  • Experiment with different types of chili powders or dried chili peppers to vary the heat level and flavor profile.
  • Add a splash of lime juice or a dollop of sour cream as a finishing touch for some tanginess.
  • For a nut-free option, substitute the almonds with pumpkin seeds or sunflower seeds.
  • For a gluten-free version, ensure that all ingredients, including the chocolate, are certified gluten-free.
  • Include a tablespoon of smooth peanut butter or almond butter to enhance the richness of the mole sauce.

Recipe overview

Welcome to our Pork Mole recipe! This traditional Mexican dish is rich, flavorful, and perfect for those who enjoy a combination of savory and sweet in their meals. Our recipe uses pork shoulder, slow-cooked in a sauce filled with spices, raisins, almonds, and a touch of chocolate, which is a hallmark of a good mole. The end result is a succulently tender pork in a complex and nuanced sauce. Don’t let the list of ingredients intimidate you - the process is fairly straightforward and the result is absolutely worth it. This Pork Mole is perfect to serve over warm tortillas and garnished with fresh cilantro. Enjoy!

Common questions

  1. Can I use a different cut of pork?
    Yes, you can use a different cut of pork such as pork loin or pork tenderloin, but keep in mind that the cooking time may vary depending on the cut of meat used.
  2. Can I substitute the almonds?
    If you have a nut allergy or prefer not to use almonds, you can substitute them with pumpkin seeds or sunflower seeds for a similar texture and flavor.
  3. Can I make this recipe in a slow cooker?
    Yes, you can adapt this recipe for a slow cooker. Brown the pork and sauté the onions and spices in a skillet, then transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.
  4. Can I make this recipe ahead of time?
    Yes, this recipe can be made ahead of time. In fact, the flavors tend to develop and intensify when the dish is prepared ahead of time. Simply refrigerate the cooked pork mole in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
  5. What can I serve with pork mole?
    Pork mole is traditionally served with warm tortillas, which can be used to wrap the pork and create tacos. It can also be served over steamed rice or alongside some Mexican-style rice and beans for a complete meal.

Serving dishes and utensils

  • Cutting board - Used for chopping onions, garlic, and other ingredients.
  • Chef's knife - Essential for cutting the pork shoulder into cubes and for general food preparation.
  • Large pot - Used for browning the pork and simmering the mole sauce.
  • Wooden spoon - Ideal for stirring and mixing the ingredients in the pot.
  • Measuring spoons - Needed to accurately measure the spices and other ingredients.
  • Can opener - Required to open the can of diced tomatoes.
  • Chopping board - Useful for finely chopping almonds and other garnishes.
  • Saucepan - Used to melt the chocolate before adding it to the mole sauce.
  • Tongs - Helpful for transferring and serving the pork cubes.
  • Serving platter - Used to present the pork mole dish.

Origin stories

Mole (pronounced moh-leh) is a rich, complex sauce that originated in the southern and central regions of Mexico. There are many variations, but the most well-known version is Mole Poblano, which is said to have been invented by nuns in the colonial city of Puebla. According to local lore, the nuns created the sauce out of the few ingredients they had on hand to serve to a visiting archbishop. The dish was a hit, and it quickly became a staple of Mexican cuisine. Despite its humble origins, making mole is a labor of love that involves a long list of ingredients and hours of slow cooking, resulting in a dish that is both delicious and deeply satisfying. Imagine the nuns, busy in their kitchen, stirring a big pot of mole, the aroma filling the air, as they patiently awaited their distinguished guest. It's a tradition that continues to this day, with families passing down their own mole recipes from generation to generation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.