I am a huge fan of the cuisine of Mexico. From mouthwatering tortas I buy down the street to the amazing crab tostadas I had at Playa del Carmen’s La Cueva del Chango, I can’t get enough of it. There is certain a dish out of Mexico that captured my heart several years ago and just won’t let go and that dish is mole. For generations of Mexican mothers, aunties and sisters have honed their own recipes, spending hours in the kitchen tailoring their recipe to suit their taste, with as many recipes for mole as there are cooks. The result of this alchemy is something this food lover is thankful for.
So, I know I’ve been on a bit of a braising jag lately. I had in fact intended to put a stop to that this week and actually created a really delicious cocktail to share with you. Only last night something happened. I had a pork shoulder that I needed to use and so I decided that I would spice it and shred it up to serve it in warm corn tortillas for dinner. I went to the market for some chile, as I shopped, my thoughts kept turning to mole and even debated a jar of Dona Maria, but I make my own mole base, so that just wouldn’t do.
Now I bet you’re guessing that I went home and whipped up a vat of mole base for my pork shoulder, but you’d be wrong. I am pretty sure my neighbors would not appreciate the burning choke created by the toasting chile filling our floor. Not to mention the fact that I wanted to eat that day so, I bought some New Mexico chile powder, some good quality cocoa and went home to raid Herb (the spice rack), to see just what kind of mole-like dish this would be.
I combined the chile and chocolate with sesame, clove, anise and a boatload of cumin then tossed in all into a pot with my beautifully seared pork and and onions then covered it with stock and gave the dish up to time. The result was one of the greatest things I’ve ever put in a taco and the proof that although mole is sacred, it is possible to temporarily satisfy the mole craving in a pinch without turning to a jar. Viva la flavors of Mexico!
Not Quite Mole
3 TBS Olive Oil, for browning
1 Pork Shoulder, well trimmed of fat and cut into large chunks and sprinkled with salt
2 Onions, sliced thinly
Sea Salt
1/3 cup Cocoa, use good quality
1/4 cup New Mexico Chile Powder
1/4 cup Sesame Seeds
1/4 cup Ground Cumin
1/2 tsp Freshly Ground Pepper
1/4 tsp Ground Cloves
1/4 tsp Anise Seed
6 cups or so Stock (I used ham stock)
Heat your oil in a in a large pot and sear your pork and set aside. Add in your onions and saute until they begin to brown before adding the pork back in into the pot. Add in all of your spices and stock, before covering and allowing to simmer for 3 hours or until the pork is falling to pieces.
Remove the pork and boil down the liquid by about two thirds. Shred the pork and add back into the pot, allowing it to come back to the proper temperature. Serve with warm corn tortillas with shaved radishes, nopales, a little shredded cabbage or even alone. Enjoy!
*Note : Feel free to add some dried fruit to the mix, which is a traditional ingredient in certain moles. I opted to leave it out this time.
Mmm… sesame seeds, very interesting. This sounds good enough to almost make me forget about los pollo fundidos.
Mmmmm!
I used to have a recipe a lifetime or so ago that was so good. I haven’t been able to find one resembling it. As I remember it had raisins in it and used uncooked torn bits of tortilla for thickening. It also used chopped Mexican style chocolate that incorporates cinnamon and chile.
Til I find mine, I’ll have to give yours a whirl. Sounds so good! Still, save some of that pork shoulder for some posole, now!
Got to love a girl who named her spice rack Herb!!!
Oh my. This sounds delicious. Why don’t we live closer to each other so you can cook for me?
Brian has been craving mole, but doesn’t know it yet.
Bwa-ha-ha-ha-haaaaa!
As soon as I fall off the Veggie wagon, I am all over this one, believe me!
BTW- I got a good handle on the Seitan thing. Made fajitas. Not half bad once sliced really thin, marinated and then pan seared and drowned in peppers. Want the 411? Holler.
Leslie, It will almost erase them from memory. Most of the mole recipes I have come across have had sesame seeds and I have come to think of them as a pretty important piece of the mole puzzle.
Rainey, I have done that as well, but in this case the onions and sauce reduction make the sauce really thick so it clings to the pork. I love how the onions sort of melt away into the sauce.
Thanks, there really was no better option.
Carrie, It is delicious and simple. I bet you’d love it. I wish we lived closer so I could feed you guys too.
Jen, Isn’t it funny how we know them better than they know themselves? I always know when Phil is hungry before he does.
Oh, now you have me craving mexican food…. or should I say that I know that Wayne “must” be craving mexican food…….. that little trick works in this household too lol
It has been years since I made – or ate – mole. Think I have some mexican choc in the pantry so may just have to plan it for soon.
This version sounds good as it is pretty much brown, cover in stock and forget for a few hours…. I like an easy recipe at present. Will leave out the fruit as suggested by others though as I really cannot cope with dried fruit in savoury recipes. Strange as I love chutney etc, but hate dried fruit in couscous, tajines etc.
Debbie, I used to be the same way, I’m not sure what changed. I’ve got a recipe coming up that you are really going to despise
! Great to see you as always!
I haven’t had Proper Mexican food for years. I’ve never really pushed my understanding of it beyond Tex-Mex (which I love) and occasionally seeing Rick Bayliss on TV. I do, however, remember my one foray into mole as being rather horrid. Maybe I’ll be brave and give yours a go, Erin!
Good grief Erin! Phil was born in Scranton, Pa. home of one of the 10 largest St. Patrick’s Day Parades in the U.S and he never introduced you to corn beef and cabbage? It takes a few hours to simmer the corn beef but it it well worth it. The day of the parade begins about 9 A.M for the younger generation. Wearing of the green, bagpipes and shillelaghs along with resturants serving all things Irish including green beer contribute to a party that is not soon forgotten. And you know what they say about a Scranton Party—It never stops.
Hi ….I googled mole from Cueva….just in case. ha ha I am having an attack and thought what if? Anyway, one of my all time favorite spots in PDC. We were there the last week of March and I had Mole on my scrambled eggs one morning OMG it is so amazing!!! The best. So, have you scratched your head to figure out how they make it or would you happen to have an inside track? he he
I would love to learn to make it. I love Mexican flavors as well.
AmyRuth
AmyRuth, I wish I did! If I ever head back that way I think I’d be a little more bold. Isn’t it just the most wonderful restaurant? Welcome to The Endive Chronicles and thanks for commenting. Oh, and if you ever figure it out send the recipe my way!