🇲🇽 Mexican

Pork Shoulder Mole

Name: Pork Shoulder Mole
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2 tbsp Vegetable Oil; 400 g Tomato Sauce; 1/2 tsp Dried Oregano; 1 tsp Ground Cumin; 1 tsp Chili Powder; 600 g, cubed Pork Shoulder; 4 Dried Chilies; 30 g Dark Chocolate; 2 tbsp Peanut Butter

🇲🇽 Mexican

Legendary Oaxacan mole — pork shoulder under a complex sauce of chilies, chocolate and warm spices. About 85 minutes from fridge to table.

Prep 30 min Cook 55 min Serves 4 Hard

Ingredients

Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Vegetable Oil2 tbsp
Tomato Sauce400 g
Dried Oregano1/2 tsp
Ground Cumin1 tsp
Chili Powder1 tsp
Pork Shoulder600 g, cubed
Dried Chilies4
Dark Chocolate30 g
Peanut Butter2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Vegetable Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the ground cumin, chili powder and dried oregano; toast for about a minute until the kitchen smells incredible.
4
Add the pork shoulder, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato sauce, bring to a gentle bubble, then cover and simmer until the pork shoulder is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lime.

Chef's tip

For deeper flavour, toast the ground cumin in the oil before adding anything wet.

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Watch how it's made

Video: Pulled Pork with Mexican Almond Mole Sauce · on YouTube