Green Mole With Pork Recipes

Steps:

• For the mole sauce: Put the almonds in a medium saucepan over medium heat and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove the almonds to a plate.
• Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, ancho chile powder, sesame seeds, New Mexico chile powder, cinnamon, chile de arbol, allspice and cloves. Bring to a boil and cook for 10 minutes.
• Add the mango, raisins, tortilla chips, molasses, honey, maple syrup and reserved almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
• Carefully transfer the mixture to a blender, let cool for 5 minutes and then blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.
• For the green rice: Add the rice and 3 cups water to a saucepan and season with salt. Bring to a boil, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
• Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Stir in the cilantro, green onions, poblanos and some salt and pepper.
• For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Combine the ancho chile powder, brown sugar. pasilla chile powder, cinnamon, allspice, chile de arbol and 1 tablespoon salt in a small bowl.
• Season the pork with salt on both sides. Dredge the pork in the spice rub and tap off any excess. Heat the oil in a medium saute pan over high heat until it begins to shimmer. Cook, turning every few minutes to sear on all sides, until the pork is golden brown, about 10 minutes. Transfer to the oven and cook to medium doneness (or until an instant-read thermometer inserted into the center registers 145 degrees F), 8 to 10 minutes. Remove the tenderloin to a cutting board and let rest 10 minutes before slicing into 1-inch-thick slices.
• Ladle some of the mole sauce onto each plate and put 3 slices of pork on top. Put a scoop of rice on the side. Add more sauce on top, some crumbled goat cheese, a squeeze of lime and chopped cilantro.

Steps:

• Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
• Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
• Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
• Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

Steps:

• Heat a heavy straight-sided skillet or a saucepan over medium heat and add pumpkin seeds. Wait until you hear one seed pop, then stir constantly until they have puffed and popped and smell toasty, about 3 to 5 minutes. Do not let them darken beyond golden or they will taste bitter. Transfer to a bowl and allow to cool. Remove 2 tablespoons to use as garnish and set aside.
• Place remaining cooled pumpkin seeds in a blender and add tomatillos, chile, lettuce, onion, garlic, cilantro and 1/2 cup chicken stock. Cover blender and blend mixture until smooth, stopping the blender to stir if necessary.
• Heat oil in the skillet or saucepan over medium-high heat. Add cumin and let it sizzle for a couple of seconds, then add puréed tomatillo mixture. Cook, stirring often, until sauce darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. You can hold the lid above the pot to shield yourself and the stove, or set the lid on the pot to partly cover it.
• Add remaining cup of chicken stock, bring to a simmer, reduce heat to medium-low and simmer, uncovered, stirring often, until sauce is thick and creamy, 10 to 20 minutes. Season to taste with salt.
• Season shrimp with salt and pepper. Shortly before serving, bring mole sauce to a simmer and add shrimp. Simmer 5 to 8 minutes, until the shrimp are cooked through but still moist. Serve over rice, garnishing each serving with toasted pumpkin seeds and cilantro.

Steps:

• Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
• Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
• Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
• Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
• Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
• Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
• Place the parsely, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
• Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.

Steps:

• Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. Set them aside to cool and then grind them in an electric grinder to a fine powder. Put 1 1/2 cups of the broth in a blender, gradually adding the tomates verdes, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
• Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes. Add the rest of the epazote.
• Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. Continue cooking over low heat, stirring constantly for 10 more minutes. Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth. Add any remaining broth and salt, to taste. If the sauce is too thick, add a little water to dilute.

Steps:

• Put the chicken pieces, onion, and garlic into a large saucepan; add water or chicken broth to cover and add salt. Add the optional giblets if you are making this with water. Bring to a simmer and cook over low heat until the meat is almost tender but still firm, about 25 minutes. (A lot will depend on the quality of the chicken.) If using pork, cook for about 20 minutes longer. Strain, reserving the broth. Reduce or add water to make up to 6 cups (1.5L).
• Put the sesame seeds into an ungreased skillet over medium heat, stirring them constantly until they become a deep golden color, about 5 minutes. Take care not to let them burn. Spread them out on a tray to cool. Put the pumpkin seeds into the pan and stir them until they begin to swell and start to pop around, about 3 minutes. Set aside to cool. When the seeds are cool, grind the sesame first with the cloves, peppercorns, and allspice to a slightly textured powder. Then grind the pumpkin seeds to the same texture. Transfer both to a bowl and stir in 1 cup (250ml) of the reserved broth to make a thick paste.
• Heat about 3 tablespoons of the lard or oil in a heavy casserole, add the seed paste, and fry over medium-low heat, scraping the bottom of the pan constantly to avoid sticking - if necessary add a little more fat - until dry, shiny, and a rich deep golden color.
• Unless you have a large blender jar you may need to blend the greens in two batches, but try to use the minimum of liquid. Put 1 cup (250ml) of the broth into the blender jar and add the garlic, tomate verde, and chiles and blend fairly smooth. Gradually add half of the greens and blend as smoothly as possible. Add the rest of the greens little by little, with just enough of the broth to enable the blades of the blender to work efficiently.
• Gradually stir the blended ingredients into the fried seed paste over medium heat, stirring the mixture well after each addition. Continue cooking over medium heat, stirring frequently, until the sauce starts to reduce and thicken, for about 10 minutes. Add the remaining broth and cook for a further 10 minutes - pools of oil will form around the periphery. Add the meat, adjust salt, and cook for a further 10 minutes. Dilute with more broth or water if desired. Serve with corn tortillas.

Steps:

• In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender. , Add tomatoes and mole sauce; stir to combine. Return pork chops to the pan. Cover and cook for 10 minutes or until meat is no longer pink. Serve with rice if desired.