Braised pork with mole

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.

Prep time: 55 minutes

Cooking time: 2 hours

Chilling time: up to 24 hours (optional)

Courtesy of Family Features

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