Recipe: Braised pork with mole

From staff and wire reports

November 12, 2010 at 9:15 am  | Mobile Reader | Print 

Courtesy of Family Features

Prep time: 55 minutes

Cooking time: 2 hours

Chilling time: up to 24 hours (optional)

Ingredients:
1 2 1/4-pound boneless pork shoulder roast (Boston Butt roast), exterior fat removed, cut into 1-inch cubes
1/2 teaspoon salt
3 tablespoons canola OR olive oil
1 small onion, finely chopped
1/2 cup slivered almonds
1 large jalapeño chile, seeds removed and minced
1 clove garlic, minced
2 teaspoons whole coriander seed
2 teaspoons cumin seed
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
16 ounces lager beer (2 cups)
2 cups pure pressed, pasteurized apple cider OR juice (not from concentrate)
3 ounces grated or very finely chopped Mexican chocolate
3 limes, juiced and zested
6 cups hot cooked rice

Directions:
Pat pork cubes dry with paper towels. Heat 2 tablespoons oil over medium heat in 5- to 6-quart heavy Dutch oven. Add half the pork. Cook 2 to 3 minutes or until browned, stirring occasionally.

Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven. 

Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent.

Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute.  Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.

Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice. 

Have a great recipe? E-mail michelles@heraldguide.com.