Pulled Pork Mole Enchiladas Recipe

Pulled Pork Mole Enchiladas Directions

1. 1

   Prepare the Pulled Pork

   In a slow cooker, combine the pork shoulder, chopped onion, minced garlic, chicken broth, and season with salt. Cook on low for 8 hours or until the pork is tender and easily shredded.

2. 2

   Make the Mole Sauce

   In a dry skillet over medium heat, toast the dried ancho, guajillo, and pasilla chiles for about 2-3 minutes until fragrant. Remove stems and seeds. In a blender, combine toasted chiles with dark chocolate, cumin, cinnamon, and a cup of the chicken broth from the slow cooker. Blend until smooth.

3. 3

   Combine Pork and Mole

   Once the pork is cooked, shred it using two forks and mix it with the mole sauce until well-coated.

4. 4

   Assemble the Enchiladas

   Preheat the oven to 350°F (175°C). Spread a thin layer of mole sauce on the bottom of a baking dish. Take a tortilla, fill it with the pulled pork mole mixture and some crumbled queso fresco, then roll it up and place it seam side down in the dish. Repeat with remaining tortillas.

5. 5

   Bake

   Once all enchiladas are assembled, pour the remaining mole sauce over the top and sprinkle with additional queso fresco. Bake for about 20-25 minutes until heated through and cheese is melted.

6. 6

   Serve

   Garnish with fresh cilantro and serve with lime wedges on the side.