Slow Cooker Mole Pork Recipes
SLOW COOKER CHICKEN MOLE
A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!
Provided by ELAINE05
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 5h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
- Cover; cook on Low until chicken is very tender, about 5 hours.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 28.1 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 290.2 mg, Sugar 9.9 g
SLOW COOKER MOLE-STYLE PULLED PORK
Chocolate, chili powder and cinnamon give this slowly cooked pork a distinctively rich and smoky flavor. Put the ingredients together in the morning, and you'll come home to irresistibly good pork to serve in warm tortillas.
Provided by Allrecipes Member
Time 8h
Yield 12
Number Of Ingredients 11
Steps:
- Stir the soup, water, chili powder, brown sugar, cumin and cinnamon in a 6-quart slow cooker. Add the pork and turn to coat.
- Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Remove the pork to a cutting board. Using 2 forks, shred the pork. Add the chocolate to the cooker and stir until melted. Return the pork to the cooker.
- Place about 1/2 cup pork mixture onto half of each tortilla. Top with the tomatoes and cilantro. Fold the tortillas over the filling.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 32.5 g, Cholesterol 60.6 mg, Fat 18.7 g, Fiber 2.7 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 469 mg, Sugar 3.7 g
PORK SHANKS (CHAMORRA) IN MOLE- SUPER EASY SLOW COOKER
Our administrator thinks his mother is the best cook in the world. So when I mentioned that I'd had this great dish at a restaurant, and he mentioned that mole is so easy the way his mother does it, I needed the recipe. I've made it many times and maybe Carlos is right: his mother just might be the best cook! So simple, but tasty as all get out.
Provided by Carol in Cabo
Categories Meat
Time 8h3m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix mole, broth and sugar in slow cooker until blended.
- Add pork shanks and bay leaves.
- Cook on low for approximately 8 hours or until meat is fall-off-the-bone tender.
- Serve with rice.
Nutrition Facts : Calories 38.5, Fat 1.1, SaturatedFat 0.3, Sodium 560, Carbohydrate 3.2, Sugar 2.7, Protein 3.7
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SLOW COOKED PORK MOLE - RODELLE KITCHEN
From rodellekitchen.com
Servings 6Estimated Reading Time 1 minCategory Main DishesTotal Time 8 hrs
- Heat a skillet over med-light heat. Add almonds and toast for 2-3 minutes or until fragrant. Add raisins, cook 1 to 2 minutes until raisins begin to plump. Place the mixture in a mixing bowl. In the same skillet add 1 tablespoon oil, add onions and garlic. Cook and stir 2 to 3 minutes until softened. Add to the almond and mixture set aside.
- Heat remaining oil in same skillet, add pork roast and brown on all sides, about 5 to 7 minutes. Transfer to a 4-6 quart crock pot.
- Combine the whole can of tomatoes, broth, Rodelle Cocoa, Cinnamon, chipotle peppers, and salt with the almond mixture. Puree in a blender in a couple of batches until smooth.
- Pour puree over pork roast in crock pot, cover and cook on LOW for 7 to 8 hours or on HIGH 3 to 4 hours or until the pork is done.
SLOW COOKER PORK MOLE - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (3)Total Time 8 hrs 20 minsCategory Main CourseCalories 441 per serving
- Remove stems, seeds, and veins from the chile pods. In a medium saucepan, bring dried chiles and 1 cup of water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes until the chiles have softened. Place softened chiles in a blender and discard water.
- Place corn tortilla over an open flame and cook until burnt and crispy. Cut up and place in blender.
- Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes.
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