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!
- 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
- ¾ cup chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 2 tsp sugar
- 2-3 lb boneless pork butt or shoulder, trimmed and cut into 2” cubes
Optional serving suggestions
- 1 ½ cups rice
- 16 flour tortillas, taco size
- 1 head chopped romaine
Combine ancho chili powder, vegetable oil, onion, cinnamon, cloves, and garlic in a Suvie pan. Broil for 10 minutes. Immediately after the broil add the chocolate and stir until melted.
Add the bread pieces, chipotle chile, raisins, almond butter, and sesame seeds, chicken broth, and diced tomatoes to a blender. Pour in the contents of the Suvie pan and blend until smooth. Add 2 tsp sugar, 2 tsp salt, and 1 tsp pepper or to taste.
Divide pork pieces between two Suvie pans. Coat the pork with the mole sauce.
Load into upper zones of Suvie. Fill reservoir, enter cook settings, and cook now or schedule.
My Cook > Slow Cook & Starch
Low, 8 hours
Starch: 0 minutes (15 minutes for white rice, 35 for brown rice)
After the cook, shred the pork and season to taste with salt and pepper. Serve mole with tortillas, over rice, or chopped romaine. Garnish with sesame seeds.
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