Pork Molé Negro

• Meat

  • 4 lb Pork shoulder

• Produce

  • 6 Bay leaves
  • 10 Garlic clove
  • 4 Green bell peppers
  • 2 tbsp Mexican oregano
  • 2 Onion
  • 4 Poblano chilies
  • 3/4 cup Raisins
  • 2 tbsp Thyme
  • 2 cups Tomatoes

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 2 tbsp Anise seeds
  • 2 tbsp Black pepper
  • 1 Cake mexican chocolate
  • 1 Cinnamon stick
  • 5 Cloves
  • 1/4 cup Coriander seeds
  • 1/2 cup Kosher salt
  • 1/4 cup Sesame seeds

• Nuts & Seeds

  • 1 cup Almonds
  • 2 tbsp Cumin

• Bread & Baked Goods

  • 2 Corn tortillas

• Liquids

  • 2 cups Water

• Other

  • 1 Cone piloncillo (8 oz. mexican sugar cone, unrefined whole cane sugar
  • 4 Each dried pasillo (chile negro and ancho chilies

Found on keviniscooking.com

Description

Ingredients

• Molé:
• 4 each dried Pasillo (Chile Negro) and Ancho chilies
• 2 cups warm water
• 2 corn tortillas (8 round size)
• 1 cup almonds
• ¼ cup sesame seeds
• ¼ cup coriander seeds
• 2 tbsp anise seeds
• 5 cloves
• 6 garlic cloves
• 1 cinnamon stick
• 2 tbsp black pepper
• 1 cake Mexican chocolate
• 1 cone piloncillo (8 oz. Mexican sugar cone, unrefined whole cane sugar)
• 2 cups chopped tomatoes
• 1 onion
• ¾ cup raisins
• ¼ cup kosher salt
• 4 cups chicken stock (separated)
• Slow Cooked Pork:
• 4 lb pork shoulder
• 4 green bell peppers
• 4 Poblano chilies
• 1 onion
• 4 garlic cloves
• 2 tbsp Mexican oregano
• 2 tbsp thyme
• 2 tbsp cumin
• 6 bay leaves
• 4 tbsp kosher salt
• Molé:
• 4 each dried Pasillo (Chile Negro) and Ancho chilies
• 2 cups warm water
• 2 corn tortillas (8 round size)
• 1 cup almonds
• ¼ cup sesame seeds
• ¼ cup coriander seeds
• 2 tbsp anise seeds
• 5 cloves
• 6 garlic cloves
• 1 cinnamon stick
• 2 tbsp black pepper
• 1 cake Mexican chocolate
• 1 cone piloncillo (See Note1)
• 2 cups chopped tomatoes
• 1 onion
• ¾ cup raisins
• ¼ cup kosher salt
• 4 cups chicken stock (separated)
• 4 green bell peppers
• 4 Poblano chilies
• 1 onion
• 4 garlic cloves
• 2 tbsp Mexican oregano
• 2 tbsp thyme
• 2 tbsp cumin
• 6 bay leaves
• 4 tbsp kosher salt

Directions

• Toast the Pasillo and Anhco peppers in a sauté pan. Place in a bowl and cover with warm water and let steep. In the same sauté pan toast two corn tortillas slightly and set aside. Toast the almonds with the anise, sesame and coriander seeds.
• In a blender or food processor add the previous toasted tortillas, seeds, cloves, garlic, cinnamon, black pepper and half a cake of Mexican chocolate. Blend until a thick paste forms. Add the chopped tomatoes, chopped onion, raisins, peppers and juice from the steeping bowl and 2 cups chicken stock. Blend until pureed.
• Place all in a large pot. Bring to a boil and add a cone of piloncillo and the kosher salt. Simmer for 15 minutes.
• Season the pork with salt and pepper and in a large frying pan sear on all sides until brown. Deglaze the pan with ½ cup chicken stock and set aside. Add pork to the large molé cooking pot along with green bell peppers, green Poblano chilies, onion, garlic, oregano, thyme, bay leaves, cumin, kosher salt, pepper and remaining chicken stock. Simmers 3½ hours or until fork tender.
• Remove meat and shred. Carefully strain sauce and pour over meat or use as a dipping sauce.
• Serve the pork shredded and sauced with tortillas or over rice topped with Monterey Jack cheese.
• Toast the Pasillo and Anhco peppers in a sauté pan. Place in a bowl and cover with warm water and let steep. In the same sauté pan toast two corn tortillas slightly and set aside. Toast the almonds with the anise, sesame and coriander seeds.
• In a blender or food processor add the previous toasted tortillas, seeds, cloves, garlic, cinnamon, black pepper and half a cake of Mexican chocolate. Blend until a thick paste forms.
• Next, add the chopped tomatoes, chopped onion, raisins, peppers and juice from the steeping bowl and 2 cups of chicken stock. Place all in a large pot. Bring to a boil and add a cone of piloncillo and the kosher salt. Simmer for 15 minutes.
• Add the other 2 cups of chicken stock, green bell peppers, green Poblano chilies, onion, garlic, oregano, thyme, bay leaves, cumin, kosher salt, pepper. Simmer for 1½ hours. Pour into a blender and puree in batches or use a hand held blending wand and puree in stock pot.