Pork Mole Coloradito

Pork Mole Coloradito
Photo by www.chow.com

Ingredients

  • 4 teaspoons kosher salt
  • ¾ ounce Mexican drinking chocolate, such as Abuelita
  • 4 (½-inch-thick) slices sweet yeast roll
  • ½ ripe yellow plantain, peeled and sliced into ½-inch-thick rounds
  • ¼ cup raw pumpkin seeds
  • 1/3 cup whole, raw pecans
  • 3 tablespoons vegetable oil or lard
  • + 16 more ingredients
    • 12 ounces Roma tomatoes
    • 4 ½ to 5 cups reserved pork cooking liquid
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried Mexican oregano
    • 3 tablespoons sesame seeds
    • ½ medium white onion, cut in half lengthwise
    • 3 medium, unpeeled garlic cloves
    • 4 dried ancho chiles, stems and seeds removed
    • 9 dried guajillo chiles, stems and seeds removed
    • For the sauce::
    • 2 teaspoons kosher salt
    • 2 teaspoons cumin seeds
    • 3 medium garlic cloves
    • 1 medium white onion, quartered
    • 1 (6-pound) pork shoulder, cut into 3-inch chunks
    • For the pork::

For the pork: Place all ingredients in an 8-quart pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to low. Cover and simmer until pork is fork tender, about 2 to 2 1/2 hours. Remove pork to a dish; set aside. Reserve the cooking liquid. For the ...

View full recipe at Chow

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