Easy Pork Mole Recipes

QUICK PORK MOLE

Steps:

• Spray large skillet with cooking spray; heat over medium-high heat. Add pork; cook 5 minutes or until pork is done, stirring occasionally. Remove from skillet; set aside. Add onion to skillet; cook 3 minutes or until tender, stirring occasionally. Add chili powder, cumin and cinnamon; continue cooking about 1 minute or until spices are fragrant, stirring frequently.
• Add undrained tomatoes and morsels; bring mixture to a boil, stirring occasionally. Reduce heat to medium-low; cover and simmer 8 minutes. Return drained meat to tomato mixture; heat until hot.

SLOW-COOKER MOLE PORK

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.

EASY PORK MOLE RECIPE

Steps:

• Heat dressing in large saucepan on medium-high heat. Add meat and yellow onions; cook 10 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally.
• Add next 4 ingredients; mix well.
• Stir in tomatoes; simmer on low heat 15 min. or until meat is done, stirring occasionally. Top with green onions. Serve over rice.

EASY MOLE RECIPE

Steps:

• In a large skillet, roast the tomatoes.
• Add the dried ancho chile.
• Toast for 1 minute on each side.
• Remove immediately.
• If the chile burns, the sauce will be bitter.
• Continue roasting the tomatoes while you boil 4 cups of water.
• Remove the stems and open up the anchos to remove the seeds.
• Discard the stems and the seeds.
• Place the anchos inside the boiling water.
• Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.
• Roast the tomatoes on all sides.
• Add the onion, garlic, and bread to the skillet.
• Char all the sides of the onions as well.
• Remove the garlic and bread once toasted.
• Remove the onions and tomatoes once they are ready.
• Discard the water from the dried chiles.
• Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.
• Add 1 cup of water.
• Blend until smooth.
• Heat the olive oil in a stock pot.
• Place a strainer over the top of the stock pot.
• Carefully and slowly strain the mole sauce into the stock pot.
• Remove strainer.
• Add the chicken broth and Mexican chocolate tablet.
• Stir until the chocolate has melted.
• Taste it. If you want it sweeter, add 1 tbsp sugar.
• Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.
• Once the chicken is fully heated, it's ready!
• Serve with rice and tortillas. Enjoy!

QUICK MEXICAN PORK (OR CHICKEN) MOLE

Steps:

• Cook and stir onion and garlic in oil on medium heat until tender.
• Add meat; cook and stir on high heat for 5 minutes or until golden brown on all sides.
• Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover; reduce heat and simmer for 10 minutes or until meat is cooked through.
• Serve with 2 cups of rice.

A SIMPLE MOLE ROJO RECIPE

Steps:

• Gather the ingredients.
• Heat the lard in a large skillet over medium-low to medium heat.
• Add the onion and garlic and cook until the onions become translucent, about 8 to 10 minutes. When the onion softens enough to drape over your spatula, set the skillet aside. Reserve.
• In a high-speed blender, puree the roasted tomatoes with the peanuts or peanut butter.
• Add the Mexican oregano, cinnamon, anise seeds, peppercorns, thyme, clove, and cocoa powder and blend at high speed to make a smooth paste.
• Add the reserved sautéed onions to the blender and puree again until the mixture becomes very smooth.
• Add the raisins and soaked chiles and blend into a smooth paste.
• Pour 4 cups of chicken broth in a medium pot, and reserve 1/4 for later use.
• Whisk the masa with the reserved 1/4 cup of chicken broth to create a roux.
• Stir the roux into the pot and whisk until smooth.
• Add the pureed ingredients to the pan. Cover and simmer for 1 hour until the mole turns thick and aromatic.
• Uncover, taste, and add salt, if needed.
• Use your homemade mole as a sauce over your preferred dishes. Enjoy!

EASY SMOKED MOLE SAUCE WITH PORK TENDERLOIN

Steps:

• In a pot on medium heat, saute the onion and olive oil for 3-4 minutes. Add in the garlic and cook for a minute and mix in the fire roasted jalapeno (I include the seeds but they can be removed if desired).
• Add in all the spices except the cocoa powder and stir until they are mixed into the veggies and smell fragrant about 2 minutes.
• Stir in the almond butter, cocoa powder, and coffee. Mix until a thick paste forms and slowly whisk in the stock. Let the mixture come to a simmer then turn off the heat. Use an immersion blender to carefully blend the entire mixture until smooth. Set aside for smoking.
• Prep the pork tenderloin by removing any silver skin and patting it dry. Use a few tbsp of the prepared mole to coat both pork tenderloins completely in a light thin layer as a binder.
• 5. Place the rub ingredients together in a bowl and mix. Then lightly and evenly coat all sides of the pork tenderloin and let sit while you preheat your grill.
• Preheat your grill to 225 F and set it for indirect heat. Cook your pork tenderloin and mole at the same time, approximately 45-60 minutes or so. The internal temperature of your pork should reach 145 F.
• Remove from the grill and let rest 10 minutes. Slice in thin medallion sized pieces and fan out. Pour the mole sauce over the top and garnish with cilantro and cotija cheese if desired.