Jul 14 2026
Restaurants›Chilte›Mole Recado Recipe

Mole Recado Recipe

Inspired by Chilte
Time2h
Serves6

Choice of Pork or Chicken, Mole Recado, Brown Butter Hominy, Roasted Turnips, Cabbage, Onion, Urfa Bieber, Avocado, House Tostada

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Ingredients

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Protein

Mole Recado

Brown Butter Hominy

Roasted Turnips

Cabbage and Onion Slaw

Garnish

Method

Preparing the Protein

  1. 1

    Season the Protein

    Rub the pork shoulder or chicken thighs with salt and black pepper evenly on all sides.

  2. 2

    Cook the Protein

    In a large pot over medium heat, add a drizzle of olive oil and sear the seasoned protein until browned on all sides. Remove from pot and set aside.

Making the Mole Recado

  1. 3

    Prepare the Chiles

    Remove the stems and seeds from the dried ancho and guajillo chiles. Toast them in a dry skillet over medium heat until fragrant, about 2-3 minutes.

  2. 4

    Blend the Mole

    In a blender, combine toasted chiles, garlic cloves, tomatoes, peanut butter, cinnamon stick, and chicken broth. Blend until smooth.

  3. 5

    Cook the Mole

    In the same pot used for the protein, add olive oil and the blended mole mixture. Simmer for 10 minutes, stirring occasionally.

  4. 6

    Combine Protein and Mole

    Return the seared protein to the pot, cover, and simmer on low heat for 1.5 to 2 hours until the meat is tender.

Preparing Brown Butter Hominy

  1. 7

    Cook the Hominy

    If using dried hominy, soak it overnight and cook until tender. If using canned, rinse and drain.

  2. 8

    Brown the Butter

    In a skillet, melt the butter over medium heat until it starts to brown and smell nutty.

  3. 9

    Combine Hominy and Butter

    Add the cooked hominy to the browned butter, season with salt, and toss to coat. Keep warm.

Roasting Turnips

  1. 10

    Prepare Turnips

    Peel and chop the turnips into bite-sized pieces.

  2. 11

    Roast the Turnips

    Toss the turnips with olive oil, salt, and black pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes or until tender.

Cabbage and Onion Slaw

  1. 12

    Prepare the Slaw

    Thinly slice the cabbage and onion. In a bowl, combine with Urfa Biber and lime juice.

  2. 13

    Season the Slaw

    Season with salt to taste and mix well. Let it sit for at least 10 minutes before serving.

Serving the Dish

  1. 14

    Slice the Avocado

    Slice the avocado and set aside for garnish.

  2. 15

    Assemble the Plate

    On a plate, serve the mole-coated protein alongside brown butter hominy, roasted turnips, and cabbage slaw. Garnish with avocado slices and serve with tostadas on the side.

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