Mole Pork

Submitted by Barb G.

"Serve with hot cooked rice or black beans. Garnish with sour cream, sliced green onions, fresh cilantro leaves, and lime wedges. If making up to a day ahead, chill meat with sauce in airtight container. To reheat, stir often over medium heat until steaming."

 

• Ready In: 4hrs 50mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 1 tied boned pork shoulder (butt;about 4 pounds)
• 1 onion, peeled and chopped (8 ounces)
• 1 firm-ripe tomatoes, rinsed,cored and chopped (8 ounces)
• 2 cups tomato juice
• 1 cup fat-skimed chicken broth
• 2 tablespoons firmly packed brown sugar
• 1 dried ancho chiles or 1 dried pasilla pepper (about 1/2-ounce)
• 1 tablespoon chopped canned chipotle chile

directions

1. Rince Pork and put in a 5-to 6-quart pan.
2. Add onion, tomato, tomato juice, broth and brown sugar.
3. Rinse dried chili, breakofff stem,and shake seeds from pod; add dried chile and chipotle chili to pan.
4. Cover and bring to a boil over high heat;reduce heat to low and simmer until meat is very tender when pierced with a fork;about 3 to 3 1/2 hours,occasionally pushing meat aside and stiring sauce to make sure it's not sticking.
5. Supporting meat with two slotted spoons,transfer to an 8-or9-in wide pan,fat side up.
6. Bake meat in a 350 degree oven until very well browned, 30 to 40 minutes.
7. Cut off and discard string.
8. With two forks, tear meat into large chunks; keep warm.
9. Meanwhile, skim and discard fat from meat juices.
10. Boil juice until reduced to 3 cups, about 30 minutes.
11. Whirl, a portion at a time in blender until smooth (Better yet, use a hand blender).
12. Put pork in bowl; pour sauce over meat.