Mole Pork

Mole Pork
Photo by James Carrier

Ingredients

  • 2 tablespoons firmly packed brown sugar
  • 1 boned, tied pork shoulder or butt (about 4 lb.)
  • 1 tablespoon chopped canned chipotle chili
  • 2 cups tomato juice
  • 1 onion (1/2 lb.), peeled and chopped
  • 1 dried ancho or dried pasilla chili (about 1/2 oz.)
  • 1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
  • + 1 more ingredients
    • 1 cup fat-skimmed chicken broth

1. Rinse pork and put in a 5- to 6-quart pan. Add onion, tomato, tomato juice, broth, and brown sugar. Rinse dried chili, break off stem, and shake seeds from pod. Add dried chili and chipotle chili to pan. 2. Cover and bring to a boil over high heat; reduce heat to low and simmer until meat is v...

View full recipe at My Recipes

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