Pork Recipe

Make your own mole plate

1. 1

   Prepare chiles

   Rinse the guajillo and ancho chiles, remove stems and seeds if desired. Soak them in hot water for 15 minutes until softened.

2. 2

   Toast dry ingredients

   In a dry skillet over medium heat, toast sesame seeds, pumpkin seeds, and almonds until lightly browned and fragrant, about 2–3 minutes. Remove and set aside.

3. 3

   Toast and prep chiles

   In the same skillet, lightly toast the soft chiles for 1–2 minutes to wake their oils. Remove and set aside with soaking water.

4. 4

   Sauté aromatics

   In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and minced garlic; sauté until translucent and fragrant, about 5–7 minutes.

5. 5

   Blend mole base

   Drain the chiles and place them in a blender with the soaked chiles, toasted sesame seeds, toasted pumpkin seeds, almonds, chopped tomatoes, cinnamon, raisins, Mexican chocolate, and 1 cup broth. Blend until very smooth; pour the mixture into the pot with the aromatics.

6. 6

   Simmer mole sauce

   Simmer the blended paste over medium-low heat for 20–30 minutes, stirring occasionally, until thickened and deeply flavored. Season with salt to taste.

7. 7

   Prepare pork

   Season the pork cubes with salt and pepper. In a separate skillet, heat a little olive oil and sear the pork until browned on all sides.

8. 8

   Braised pork with mole

   Add about 1/2 cup of mole sauce to the seared pork. Cover and simmer over low heat until the pork is tender, 40–60 minutes. Add more mole sauce if needed to keep the pork moist.

9. 9

   Plate and garnish

   Serve the pork with extra mole spooned over. Garnish with chopped cilantro and lime wedges. Optional: serve with warm tortillas or rice.