Roast Pork Mole
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 kg pork shoulder
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 400 g chopped tomatoes
- 2 tablespoons chipotle chiles in adobo, paste
- 50 g raisins
- 75 g peanuts
- 1⁄4 teaspoon cinnamon
- 50 g pumpkin seeds
- 250 ml chicken stock
- 1 orange, zest of
- 30 -50 g dark chocolate, grated, to taste
- 1 avocado, diced
- 2 tablespoons coriander leaves
directions
- Preheat oven to 190°C., Gas mark 5. Place pork in roasting dish and bake 1-1 1/2 hours until crispy. Shred when cool.
- Meanwhile, heat oil in pan over medium heat, add onion and cook 5 minutes. Add garlic, tomatoes, chipotles and raisins and cook for 3 minutes. Set aside.
- Briefly whiz peanuts, cinnamon and seeds in food processor. Add onion mixture and stock and whiz until almost smooth. Cook in large pan for 30 minutes. Stir in zest and chocolate.
- Serve pork with the sauce. Top with diced avocado and coriander.
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RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...