Best Pork And Mole Negro Recipes

MOLE NEGRO WITH CHICKEN AND PORK

Steps:

• Heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside.
• Heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. Cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter.
• Add pork ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter.
• Add 3 tablespoons of the oil to the skillet. Add plantains; cook, turning often, until golden, about 3 minutes.
• Transfer with a slotted spoon to a large bowl; set aside.
• Repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed.
• Stir mixture together.
• Puree half of the mixture in a blender with 1/2 cup of the broth.
• Pour through a strainer; reserve liquid. Repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth.
• Pour through a strainer; reserve liquid and set aside.
• Process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside.
• Heat a small skillet over medium-high heat; add the ancho chilies.
• Cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl.
• Repeat with mulatto and pasilla chilies. Pour boiling water over cooked chilies to cover; set aside 30 minutes.
• After they have soaked. puree in a blender and then pour through a strainer into a Dutch oven; discard solids.
• Add remaining 2 cups of chicken broth to the Dutch oven.
• Heat mixture to a boil over high heat; reduce heat to a simmer.
• Add the chicken, pork, plaintain-nut mixture, and tortilla mixture to the Dutch oven; cook until pork is tender, about 2 hours.
• Set aside to cool, about 20 minutes.
• Remove meat; shred meat with a fork.
• Stir shredded meat into the sauce; pour into a serving bowl or platter.
• Decorate with reserved sesame seeds.

PORK AND MOLE NEGRO

Steps:

• Marinate: Purée chipotles with reserved sauce, oil, vinegar, chile powder, oregano, honey, & garlic until smooth & season with salt and pepper. Put pork into 1-gallon ziploc bag. pour sauce over pork. Refrigerate overnight. Heat oven to broil and position a rack 10" from the heating element. Toss tomatillos, tomatoes, and onions with 2 tbsp. oil in bowl & transfer to foil-lined baking sheet; broil, turning once w/ tongs, until soft & well browned, about 15 min. Transfer charred vegetables to large bowl; set aside. Heat oven to 400. Transfer chiles to foil-lined baking sheet and toast, turning once, until dark and fragrant, about 3 minutes. Transfer toasted chiles to large bowl and cover with 3 cups boiling water; set aside to let soften for 15 minutes. Drain chiles, reserving 1-2 cup soaking liquid; set aside. Heat 3/4 cup oil in 3-qt. high-sided skillet over medium-high heat. Add plantains and cook, stirring frequently, until browned, 2 min. Add peanuts & sesame seeds and cook, stirring frequently, until browned, 3 minutes. Add raisins, tomatillo mixture, & chiles w/reserved soaking liquid, along with chicken broth, chocolate, oregano, canela, and bread; bring the mixture to a boil and remove from heat. Working in batches, purée the chile mixture in a blender to make a smooth mole. Heat remaining oil in a 4-qt. saucepan over medium-high heat. Add mole and cook, whisking frequently, until it thickens slightly, about 5 min. Season w/ salt and piloncillo; set mole aside & keep warm. 5. Meanwhile, heat oven to 400. Remove pork from adobo, season lightly with salt, and transfer to a rack set in a roasting pan. Discard adobo. Cook the pork, flipping once, until browned and an instant-read thermometer inserted into center of pork reads 150, about 45 min. Transfer pork to a platter; let rest for 10 min. Slice pork into 1-2"-thick medallions. Divide mole bt 6 plates. Arrange pork over mole & garnish with peanuts/cilantro