Slow cooker pork mole recipe

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Top your servings with a generous helping of toasted sesame seeds and chopped cilantro. I also like to include potatoes and tortillas when serving this mole sauce.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes

Ingredients

  • white corn tortillas, torn into small pieces
  • stemmed and seeded dried ancho chile peppers, cut in 2” pieces
  • ½ ounces sesame seeds
  • ounces raisins
  • ½ diced onion
  • 2 smashed cloves garlic
  • 1/3 ounce Chinese five-spice powder
  • 14½ ounces canned fire-roasted tomatoes, crushed
  • 8 ounces fresh cilantro, roughly chopped
  • 48 ounces trimmed and skinned pork butt, bone-in
  • Kosher salt to taste
  • Freshly ground pepper, to taste
  • sweet potatoes
How to Make It
  1. Mix chiles, sesame seeds, onion, raisins, garlic and 5-spice powder in a bowl. Toss the tortillas in the mixture until coated.
  2. Heat a large frying pan on medium high heat and sauté tortilla mixture in the pan for 5 minutes until onions is lightly charred.
  3. Add tomatoes to the mixture and cook and stir for 6 minutes until liquid evaporates and tomatoes brown. Scrape the bottom and sides of the pan with a wooden spoon as you cook to get any extra browned bits.
  4. Stir in cilantro and 12 ounces of water and bring mixture to a boil. Continue to occasionally scrape the frying pan with the spoon.
  5. Transfer mixture from the frying pan to a food processor in batches and puree for 4 minutes until smooth.
  6. Transfer all of the pureed mixture to a slow cooker. Sprinkle salt and pepper evenly over the pork and add to the slow cooker. Cook on low for 8 hours covered.
  7. Pierce sweet potatoes with a fork and microwave for 8 minutes until tender.
  8. Remove pork from cooker and slice. Serve pork with mole sauce and a baked potato.
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