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
- 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
- Mix chiles, sesame seeds, onion, raisins, garlic and 5-spice powder in a bowl. Toss the tortillas in the mixture until coated.
- Heat a large frying pan on medium high heat and sauté tortilla mixture in the pan for 5 minutes until onions is lightly charred.
- 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.
- Stir in cilantro and 12 ounces of water and bring mixture to a boil. Continue to occasionally scrape the frying pan with the spoon.
- Transfer mixture from the frying pan to a food processor in batches and puree for 4 minutes until smooth.
- 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.
- Pierce sweet potatoes with a fork and microwave for 8 minutes until tender.
- Remove pork from cooker and slice. Serve pork with mole sauce and a baked potato.