Pulled pork with Mexican almond mole sauce | BBC Good Food

Ingredients

  • 1 tbsp vegetable oil
  • 750g trimmed pork shoulder, cut into large chunks
  • 1 tsp tomato purée
  • 200ml hot chicken stock
  • strips of zest and juice 1 orange
  • 1 cinnamon stick
  • 2 thyme sprigs
  • + 15 more ingredients
    • 2 onions, cut into chunks
    • 2 garlic cloves
    • 250g pack cherry tomatoes
    • 2-3 tbsp vegetable oil
    • 2 x 335g packs corn tortillas
    • 50g flaked almonds
    • 50g raisins
    • 2 tsp each ground coriander and cumin
    • 1-2 tsp chipotle paste
    • 25g plain chocolate, finely chopped
    • 200g radishes, trimmed and thinly sliced
    • 2 avocados, chopped
    • juice 2 limes
    • bunch coriander, leaves only
    • 1-2 green chillies, finely chopped

Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.

View full recipe at SpringPad

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