Pulled Pork with Mexican Almond Mole Sauce
Try this Pulled Pork with Mexican Almond Mole Sauce recipe.
Try this Pulled Pork with Mexican Almond Mole Sauce recipe.
- 2 garlic cloves
- 1 cinnamon stick
- 1 tbsp vegetable oil
- 2-3 tbsp vegetable oil
- 2 thyme sprigs thymethis popular herb grows in europ especially the mediterranean, and is a member of the mint…
- 750 g trimmed pork shoulder cut into large chunks
- 1 tsp tomato purã©e
- 200 ml hot chicken stock
- strips of zest and juice 1 orange orange or-ange o oranges aren't necessarily orange - some varieties are…
- 2 onions, cut into chunks onion un-yun onions are en
- 250 g pack cherry tomato
- 2 x 335g packs corn tortillas tortilla tor-tee-ya in a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 50 g flaked almond
- 50 g raisin
- 2 tsp each ground coriander and cumin
- 1-2 tsp chipotle paste
- 25 g plain chocolate finely chopped
- 200 g radish trimmed and thinly sliced radish rad-ish th radishes have a peppery flavour and a crisp, crunchy…
- 2 avocados, chopped avocado av-oh-car-doh although i the mild-flavoured avocado is used as a vegetable. native…
- juice 2 limes lime ly-m the same shape but smaller than…
- bunch coriander leaves only
- 1-2 green chillies finely chopped
- Carbohydrate 9.83688574791117 g
- Cholesterol 89.7083333333333 mg
- Fat 28.2270768160001 g
- Fiber 0.721399923343518 g
- Protein 21.5325823027459 g
- Saturated Fat 9.65413829296761 g
- Serving Size 1 1 Serving (225g)
- Sodium 89.665439145977 mg
- Sugar 9.11548582456765 g
- Trans Fat 2.73439357344546 g
- Calories 381 calories
Step-by-step
- Heat the oil in a casserole dish.
- Brown the pork for about 10 mins until golden all over, stir in the tomato puree and cook for 1 min.
- Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme.
- Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
- Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over.
- Tip into a blender.
- Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender.
- Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden.
- Tear into pieces and tip into the blender.
- Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender.
- Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump.
- Add these to the blender along with the chipotle paste and finely chopped chocolate.
- Whizz together until a rough paste forms.
- Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds.
- Remove the cinnamon, orange zest and thyme sprigs from the pan and discard.
- Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce.
- Tip sauce into the pan with the rest of the pork cooking juices.
- Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more.
- Season to taste.
- Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
- Just before serving, microwave the tortillas for 1 min to warm them.
- Toss together all the salsa ingredients and season well.
- Set everything out on the table.
- To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.
A Culinary Adventure: Pulled Pork with Mexican Almond Mole Sauce
The aroma alone is enough to transport you – a rich, smoky fragrance intertwined with the sweet warmth of spices. This isn't just pulled pork; it's a culinary journey, a fiesta for your taste buds, a testament to the magic that happens when seemingly disparate flavors come together in perfect harmony. I first encountered this dish during a backpacking trip through Mexico. I was in a tiny, bustling village, far from the tourist trail, when I stumbled upon a local family preparing this incredible dish. The memory of that first bite – the tender pork melting in my mouth, the complex layers of the mole sauce dancing on my tongue – remains vivid even now.
The recipe itself is a testament to the simple elegance of Mexican cooking. It's not about complicated techniques or rare ingredients; it’s about the quality of the ingredients and the love poured into the process. The slow simmering of the pork allows the flavors to meld and deepen, creating a succulent, melt-in-your-mouth experience. The mole sauce, with its blend of toasted almonds, earthy spices, and a hint of smoky chipotle, is the star of the show, providing a rich, complex counterpoint to the tender pork. Each ingredient plays its part, creating a symphony of flavors that will leave you wanting more.
Making this dish is an experience in itself. The process is as rewarding as the final product, allowing you to fully engage with the creation of something truly special. From the initial browning of the pork to the careful preparation of the mole sauce, each step is a small piece of the puzzle that ultimately creates a culinary masterpiece. There's a sense of accomplishment, a feeling of connection to the tradition and history of the dish, that adds another layer of enjoyment to the entire process.
Beyond the Recipe: A Taste of Tradition
This recipe, for me, isn't just about food; it's about connecting with a culture, a tradition, a way of life. It's a reminder that the simplest ingredients, when prepared with care and love, can create something extraordinary. It’s a dish that tells a story – a story of a bustling Mexican market, the aroma of spices filling the air, the warmth of family and community gathered around a table, sharing a meal.
It’s also a reminder of the power of food to connect us – to bridge cultures, to build relationships, to create lasting memories. I hope that as you make this recipe, you too will experience the magic of Mexican cuisine, and create your own unique memories around this delicious and unforgettable dish. I’ve even adapted the recipe over the years, sometimes using different kinds of chiles or adding a touch of my own personal flair. But the core essence of the dish – the tender pork, the complex mole, the satisfying warmth – always remains the same.
The vibrant colors of the dish itself are a feast for the eyes, as rich and varied as the tapestry of Mexican culture. This is more than just food; it's an experience. It's a journey through flavors and textures, a testament to the power of culinary creativity and the enduring legacy of Mexican gastronomy.
Serving Suggestions and Variations
While this pulled pork is delicious on its own, I encourage you to experiment with different serving suggestions. Try it in tacos, burritos, or even on top of a bed of rice and beans. The mole sauce is also incredibly versatile and can be used as a marinade for other meats or as a topping for grilled vegetables. The possibilities are truly endless!
So, I invite you to embark on this culinary adventure. Try this recipe, make it your own, and share your culinary creations with those you love. It’s a dish that will undoubtedly become a cherished part of your own culinary repertoire. The joy of preparing and sharing this dish is a profound experience, and I am confident that you'll create lasting memories around this table, just as I have.
Embrace the Journey
Cooking is more than just following instructions; it's an adventure, a creative expression, a way to connect with yourself and with others. I hope this recipe serves as an inspiration to explore new flavors, to experiment with different ingredients, and to discover the joy of creating something truly special in your own kitchen. Remember, the best recipes are often those infused with personal experiences and creative flair. So go ahead, embrace the journey, and let your culinary creativity soar!
