Mole Posole Recipes

MOLE POSOLE

Steps:

• In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes.
• Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
• (Optional) Garnish with tortilla strips or chopped cilantro.

PORK POSOLE

Steps:

• Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
• Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
• To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.

MOLE VERDE

Steps:

• First things first, get all of those vegetables chopped and your other ingredients ready to go before you begin! The timing of adding each ingredient is important so you don't want to burn your onions while you're trying to chop the broccoli, okay?!
• Okay, grab an 8-quart pot, add the tablespoon of oil and set on a medium-high burner. Once the oil is hot but not smoking add the onions and potatoes. You want to cook the onions til they just start getting a bit of color. Keep stirring them with a wooden spoon. Bonus points if you have a flat bottom wooden spoon! When the onions are ready, add the sage leaves, bay leaves, garlic, salt and pepper. Stir all that up real good and saute until you can really smell the sage and garlic, 1 to 2 minutes. Now add the water, scrape the bottom of the pot with your spoon to get up all those good bits and bring this up to a boil. Let this boil until your potatoes are soft, about 5 minutes.
• While you wait for the potatoes to get soft you want to set up your blender and a fine mesh strainer over another pot, bowl or container that you'll strain the sauce into.
• When the potatoes are soft, you'll add the Anaheim peppers and broccoli to the pot and stir to combine. Cook until the broccoli stems are just soft, aka al dente. This is a key step so don't get distracted! Put your phone in another room and focus on the vegetables! You want your sauce to be bright green so pay attention. As soon as the broccoli is ready, kill the heat on the pot and add the parsley and sunflower seeds and give it a good stir. Immediately take your pot to where you're going to blend the sauce. Blend the mole in two or three batches, depending on the size of your blender. Remember that your mole is piping hot so make sure to start your blender on low and increase the speed slowly, unless you want mole on your ceiling. As you increase the speed, reserve enough of the remaining 1/2 cup olive oil for each successive batch add the oil to the blender. Let the mole blend on high for about a minute until it's really well blended. As you work each batch you may want to adjust the amount of liquid in the blender. If it seems too thin, then don't add as much of the cooking liquid on the next batch and vice versa. Think rich, silky potato soup you could scoop up with a tortilla.
• Strain each batch through your strainer. You can use a ladle to help push the mole through the strainer and speed things up a bit. After you have blended up and strained all the mole, whisk it together so the final sauce is consistent throughout.
• At this point the mole is ready to serve. If you're making ahead of time, try and get the mole into an airtight container and cooling in the fridge as quickly as possible to keep that bright green color. You can also freeze the mole for that dinner party you're having in a month.

HOLY MOLE POSOLE

Steps:

• Mix first 10 ingredients in the slow cooker. Add pork roast on top. Spoon the hominy over the roast. Cover. Set crock pot on "high" for 45 minutes. Then set to "low" for 7-9 hours (occasionally turn the roast). Take out the pork and shred it with 2 forks. Remove bone (skim off any fat, if desired). Add shredded pork meat back into crock pot, along with cilantro, lime juice, 1/4 tsp. liquid smoke (or to taste). Bring back up to temperature. Keep mixture in the crock pot. Set out containers of desired condiments, and have guests ladle into soup bowls.

MEXICAN MOLE SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

AUTHENTIC MOLE SAUCE

Steps:

• Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
• Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
• Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

POSOLE

Steps:

• In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.