Mole poblano, or simply mole, is as traditionally Mexican as it gets. In fact, it’s the national dish of Mexico. The spicy chilies in the recipe balance out the bittersweet chocolate and impart a rich, but not overpowering flavor to the dish. Pork butt is perfect for slow cooking, as the low temperature and long cooking time produce succulent and tender meat. Pork mole can be made into tacos, served over rice, eaten as a salad, or just enjoyed as is. This dish is so flavorful you don’t need much else!
Pork Mole
Ingredients
- 2 tbsp ancho chili powder
- 3 tbsp vegetable oil
- 1 onion, diced
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- 2 garlic cloves, minced
- 1 oz bittersweet chocolate, coarsely chopped
- 1 piece sandwich bread, torn into pieces
- 1 minced chipotle chile in adobo sauce plus 2 tbsp sauce
- ¼ cup raisins
- ¼ cup almond butter
- 2 tbsp sesame seeds, plus extra for garnish
- 1 cup chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 2 tsp sugar
- 2-3 lbs boneless pork butt or shoulder, trimmed and cut into 2” cubes
- 1 cup white rice
Directions
1) Combine ancho chili powder, vegetable oil, onion, cinnamon, cloves, and garlic in a Suvie pan. Roast at 400°F for 10 minutes until onion is soft. Immediately after the broil, add the chocolate and stir until melted.
2) Add the onion mixture, bread pieces, chipotle chile, raisins, almond butter, sesame seeds, chicken broth, diced tomatoes, 2 tsp sugar, 2 tsp salt, and 1 tsp pepper to a blender. Blend until smooth, about 1 minute.
3) Divide pork between two Suvie pans. Coat the pork with the mole sauce. Load pans into Suvie. Enter cook settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on Low for 8 hours
4) Place 1 cup rice in the Suvie rice pot (black handles) and place inside the Suvie starch cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Medium Grain, 1 Cup
5) Once the pork has finished cooking, shred the pork and season to taste with salt and pepper. Serve mole over rice. Garnish with sesame seeds and cilantro leaves.
Nutrition
Nutritional Information per serving (8 servings per recipe): Calories 417, Total Fat 30.1g, Total Carbohydrates 14g, Total Sodium 148.3mg, Total Protein 23.2g
