Pork in Red Mole Sauce (Professional Mexican recipe)

Small mild summer chili peppers, hot red chili peppers (see video for amount)
1 T bacon grease or oil, cinnamon stick, 2 star anise, 1 T cumin seeds, 1/2 t cloves (whole), 1 t allspice (whole), 30g/1oz golden raisins, 60g/2oz almonds, 2 T sesame seeds, 1 1/2 T cocoa powder, 1 T dark brown sugar, 120g/4oz tomato sauce, juice of 1 lime, 3 cloves garlic, 500ml/2 cups chicken stock, 1 1/2 t salt, about 30g/1oz of stale bread cut in cubes and 1 t liquid mesquite smoke (optional – see video).

900g/2lb pork (with some fat on it — NOT lean), cumin (dry powder), salt, 1T vegetable oil, and cilantro, lime and sesame seeds to garnish.

NOTES — This is NOT a traditional family style recipe. It is a RESTAURANT recipe. Why do we use fresh peppers instead of dried ones and the traditional rehydration step? First, because the selection of traditional dried peppers are IMPOSSIBLE to obtain in Europe. Second, the flavor of this is outstanding, which is all that really counts. Try it and you will see.

11 thoughts on “Pork in Red Mole Sauce (Professional Mexican recipe)

  1. I have been waiting for your next upload, thank you sir. I will try this on the weekend!! Cheers

  2. Thank you. I appreciate the encouragement for posting these. I try to choose dishes to illustrate ideas and techniques that are not in other videos or cookbooks I’ve seen anywhere else before. In this case, the usual approach is to scorch the dried peppers, and then rehydrate them in water. But starting out with fresh peppers and not dehydrating them completely (as you see in the video) and then scorching them gives a brighter flavor than the traditional method.

  3. I love your recipes. I was never an Italian food eater until I started making your pizza and spaghetti. ADORE THEM. I can’t wait to try this recipe because I am not a mole fan. Never thought cocoa was good in anything other than desserts. But I will give this recipe a try and see if you ( once again,) make a believer out of me. Thank you so much for posting.. Can’t wait to see what you put up next!!

  4. Yes, but pork and goat are the traditional meats for this. Be sure to choose meat that has some fat it in. If it is too lean, then it will be very tough at the end of cooking.

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