Mole Pork

Succulent, smoky, and irresistibly rich, Mole Pork combines tender, slow-cooked pork shoulder with a velvety, homemade mole sauce for a dish brimming with authentic Mexican flavor. This recipe highlights the bold, earthy notes of toasted ancho and guajillo chiles, balanced with the warm spices of cinnamon and cumin, the nutty crunch of almonds and sesame seeds, and the subtle sweetness of dark chocolate and brown sugar. Simmered to perfection, the pork becomes melt-in-your-mouth tender, soaking up the complex mole sauce thickened with crumbled tortillas. Ideal for family gatherings or festive occasions, this dish is best served with fluffy rice or warm tortillas, topped with a sprinkle of fresh cilantro. With a hearty combination of savory, sweet, and spicy flavors, Mole Pork is a soul-warming meal that captures the essence of traditional Mexican cuisine.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lb pork shoulder (boneless)
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tbsp vegetable oil
• 3 pieces dried ancho chiles
• 3 pieces dried guajillo chiles
• 4 pieces garlic cloves
• 1 medium onion
• 1 cup crushed tomatoes (canned)
• 3 cups chicken broth
• 2 tbsp almonds (blanched)
• 2 tbsp sesame seeds
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 2 oz dark chocolate
• 1 tbsp brown sugar
• 2 pieces corn tortillas
• 2 tbsp fresh cilantro (optional, for garnish)

Directions

Step 1

Season the pork shoulder with salt and black pepper evenly on all sides.

Step 2

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder until browned on all sides, about 8-10 minutes. Remove the pork and set it aside.

Step 3

In the same pot, toast the dried ancho and guajillo chiles for 1-2 minutes until fragrant. Be careful not to burn them. Remove the chiles and set them aside.

Step 4

Add garlic cloves and the chopped onion to the pot. Sauté for 3-5 minutes until softened.

Step 5

Rehydrate the toasted chiles by soaking them in hot water for 10 minutes. Drain the chiles and transfer them to a blender.

Step 6

Add the sautéed garlic and onion, crushed tomatoes, chicken broth, almonds, sesame seeds, cinnamon, and cumin to the blender. Blend until smooth.

Step 7

Return the pot to the stove over medium heat. Strain the blended mole sauce into the pot, discarding any solids. Stir well and simmer for 5 minutes.

Step 8

Add the seared pork shoulder back into the pot, ensuring it is submerged in the sauce.

Step 9

Crumble the corn tortillas directly into the pot. Stir and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.

Step 10

Toward the end of the cooking process, stir in the dark chocolate and brown sugar. Simmer gently until melted and incorporated.

Step 11

Once the pork is tender, remove it from the pot and shred it using two forks. Return the shredded pork to the mole sauce and mix well.

Step 12

Taste and adjust seasoning with additional salt or sugar as needed.

Step 13

Serve the Mole Pork hot, garnished with fresh cilantro if desired, alongside rice or warm tortillas.

Nutrition Facts

Serving size	2330.5 grams (2330.5g)

Amount per serving	% Daily Value*
Calories	3638

Total Fat 253.80g	325%
Saturated Fat 80.70g	404%
Polyunsaturated Fat 20.90g
Cholesterol 639mg	213%
Sodium 4966mg	216%
Total Carbohydrate 165.40g	60%
Dietary Fiber 39.20g	140%
Total Sugars 56.10g
Protein 203.70g	407%

Vitamin D 0IU	0%
Calcium 500mg	38%
Iron 30mg	168%
Potassium 5886mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 21.7%

Carbs: 17.6%