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  • Pulled Pork With Pasilla Molé

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  • 2 pounds boneless pork roast
    2 teaspoons garlic powder
    1 1/8 teaspoons medium-grind black pepper, divided
    1 teaspoon salt, plus more to taste
    1 tablespoon sesame seeds
    2 1/4 teaspoons ground pasilla chili
    1 1/4 teaspoons ground ancho chili
    1/8 teaspoon ground Saigon cinnamon
    Dash of ground cloves
    1/2 cup lard OR vegetable oil
    1 1/2 tablespoons whole almonds
    1 tablespoon raisins
    1 stale corn tortilla
    2 to 3 onion slices
    2 cloves fresh garlic
    1 medium (about 1 1/2 ounces) tomatillo
    1 medium (about 2 ounces) tomato
    2 cups chicken broth, divided
    1/4 teaspoon dried thyme
    1/8 teaspoon dried marjoram
    1 bay leaf
    2 tablespoons Mexican OR semisweet chocolate, chopped
    1 tablespoon sugar
    Fresh tortillas, for serving
    Queso fresco, for garnish
    Combine the pork, garlic, salt, 1 teaspoon of the black pepper and 1 1/4 cups water in a large saucepan. Simmer over medium-low heat until meat is tender, approximately 2 hours.
    Meanwhile, make molé. Toast the sesame seeds in a small skillet over medium heat for 2 to 5 minutes; set aside. Dry-roast the ground chilies, cinnamon, cloves and remaining 1/8 teaspoon black pepper in a small skillet over medium heat until aromatic. Set aside.
    Melt the lard in a large skillet. Fry the almonds in lard for 1 minute; remove and set aside. Fry the raisins for 20 to 30 seconds (take care not to burn); remove and set aside. Fry the tortilla until golden-brown. Set aside. Discard remaining lard. In same skillet, saute the onion and garlic over medium heat until soft and brown, approximately 10 minutes.
    Husk the tomatillo and place with the tomato on a baking sheet. Position 4 inches below hot broiler until dark-roasted, approximately 5 minutes. Turn and roast for an additional 4 to 5 minutes.
    Puree 1 cup of the chicken broth with reserved sesame seeds, almonds, raisins, tortilla, onions, garlic, tomatillo, and tomato until smooth. Transfer puree to skillet and stir in the thyme, marjoram, bay leaf, chocolate and toasted spices. Simmer over medium heat for 10 to 15 minutes until puree darkens.
    Add remaining chicken broth, the sugar and salt to taste. Simmer for 30 to 45 minutes. Remove bay leaf.
    Remove pork roast from pan, shred meat and return to pan juices. Add 1 1/2 cups molé and simmer for 30 minutes. Serve pork with the fresh tortillas, garnished with the cheese.
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