Name: Red Iguana 2s Numero Cuatro Mole Coloradito Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces dried ancho chiles (stems and seeds removed); 3 pieces dried guajillo chiles (stems and seeds removed); 6 tbs vegetable oil (for toasting and frying); 1 cups peeled roma tomato; 0.5 cups white onion (roughly chopped); 4 pieces garlic cloves; 1 pieces fresh poblano chile (roasted, peeled, seeded, chopped); 1 pieces ripe banana (medium, peeled); 0.25 cups pine nuts (toasted); 0.25 cups blanched almonds (toasted); 0.25 cups raw peanuts (shelled, toasted); 2 tbs hulled sesame seeds (toasted); 1 oz Mexican chocolate (such as Abuelita or table chocolate), chopped; 2 cups chicken or pork stock; 1 slice white bread (crust removed, torn); 0.5 tsp ground cumin; 0.25 tsp ground cinnamon; 0.5 tsp dried oregano (preferably Mexican); 1.5 tsp salt; 0.5 tsp black pepper; 1 tbs apple cider vinegar; 2 lbs pork shoulder (cut into 1.5–2 inch cubes); 2 tbs lard or vegetable oil; 1.5 tsp kosher salt; 0.5 tsp black pepper; 1 pieces dried bay leaf; 1 pieces orange (quartered); 3 pieces garlic cloves (for carnitas); 1 pieces onion (quartered, for carnitas); 1 cups water (for braising)

Method

Mole Coloradito

Prepare and toast chiles

Cut ancho and guajillo chiles open and remove stems and most seeds. Wipe lightly with a damp paper towel. In a dry skillet over medium heat, toast the chiles for 20–30 seconds per side until fragrant but not burned. Remove and set aside.

Toast seeds and nuts

In the same skillet with a little oil (about 1 tsp) or dry if preferred, toast pine nuts, almonds, peanuts, and sesame seeds over medium-low heat until golden and aromatic, about 2–4 minutes, stirring constantly to avoid burning. Transfer to a plate.

Sear vegetables and banana

Add 1 tablespoon oil to the skillet over medium-high heat. Sear the chopped peeled tomato, chopped onion, and whole garlic cloves until softened and lightly charred, about 6–8 minutes. Add the peeled banana and sear briefly, 1–2 minutes, to caramelize slightly. Remove from heat.

Rehydrate chiles

Place toasted chiles in a heatproof bowl and pour 1 cup of very hot (not boiling) stock over them. Let soak 15 minutes until softened.

Fry bread for body

In a small skillet, heat 1 tablespoon oil over medium heat and fry the torn white bread until crisp and golden, about 1–2 minutes per side. This will thicken the mole.

Blend the sauce

In a high-speed blender, combine rehydrated chiles (reserve soaking liquid), toasted nuts and seeds, seared tomato, onion, garlic, banana, fried bread, ground cumin, ground cinnamon, dried oregano, and 1 cup stock. Blend on high until very smooth, adding reserved chile soaking liquid as needed to reach a thick, pourable consistency (about 1/2 cup additional). Taste and adjust salt and pepper. If mixture is too thick or grainy, strain through a fine mesh sieve, pressing with a rubber spatula to extract as much sauce as possible.

Finish the mole

Return 3 tablespoons oil to a medium saucepan over medium heat. Pour in blended mole and simmer gently, stirring frequently to prevent sticking, for 10–15 minutes. Stir in chopped Mexican chocolate until melted and incorporated. Add apple cider vinegar and continue to simmer 5 minutes. Adjust seasoning with salt and pepper to taste. The final consistency should coat the back of a spoon — add up to 1/2 cup more stock if too thick.

Pork Carnitas

Season and brown pork

Pat pork cubes dry and season with kosher salt and black pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, add lard or oil. Brown pork in batches until well caramelized on all sides, about 6–8 minutes per batch. Remove browned pieces and set aside.

Braise

Lower heat to medium, add the quartered onion, garlic cloves, bay leaf, and orange quarters to the pot. Return all pork to the pot, add 1 cup water (or enough to come about 1/4 up the meat), and bring to a simmer. Cover and braise gently for 1.5–2 hours, or until pork is tender and easily shredded with a fork. Check occasionally and add a splash more water if it gets too dry.

Crisp the carnitas

Preheat oven broiler or keep on stovetop to crisp. Remove pork from braising liquid and shred with two forks. Spread shredded pork on a rimmed baking sheet, drizzle a little reserved braising liquid or a teaspoon of oil, and broil 4–6 minutes until edges are crisp and caramelized (or crisp in a hot skillet over medium-high heat).

To Finish & Serve

Warm mole briefly if needed and spoon a portion of sauce over the crisped pork carnitas, tossing to coat. Garnish with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.