Braised Pork In Lazy Cherry Ancho Mole Recipe

Name: Braised Pork In Lazy Cherry Ancho Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lazy Cherry Ancho Mole; 1 1/2 ounces ancho chiles, stems and seeds removed; 1 pound fresh dark cherries (we like Bings), pitted and halved; 1/2 small onion, roughly chopped; 1 cup brewed strong coffee, hot; 2 chipotles in adobo sauce; 1/4 cup whole almonds, toasted; 1 ounce chocolate (over 60%, please, none of that milk chocolate nonsense), chopped; 2 tablespoons apple cider vinegar; 2 teaspoons salt; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1 pinch ground clove; 1 dash freshly grated nutmeg; Braised Pork in Lazy Cherry Ancho Mole; 4 pounds lean pork shoulder, cut into 2- to 3-inch cubes; 1 batch of Lazy Cherry Ancho Mole

Servings: persons

Lazy Cherry Ancho Mole
1 1/2 ounces ancho chiles, stems and seeds removed
1 pound fresh dark cherries (we like Bings), pitted and halved
1/2 small onion, roughly chopped
1 cup brewed strong coffee, hot
2 chipotles in adobo sauce
1/4 cup whole almonds, toasted
1 ounce chocolate (over 60%, please, none of that milk chocolate nonsense), chopped
2 tablespoons apple cider vinegar
2 teaspoons salt
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 pinch ground clove
1 dash freshly grated nutmeg
Braised Pork in Lazy Cherry Ancho Mole
4 pounds lean pork shoulder, cut into 2- to 3-inch cubes
1 batch of Lazy Cherry Ancho Mole

1
Rehydrate the chiles by submerging them in water and microwaving for 2 to 3 minutes. They should be soft and have changed in color, becoming more red. Remove from the water and set aside. Discard the water.
2
In a food processor, combine all of the ingredients for the mole except for the coffee and the vinegar. Pulse repeatedly, scraping the sides until the mixture is as smooth as you can get it. Combine the coffee and vinegar and pour through the top of the food processor while the blade is running. The mole should loosen up and blend until completely smooth. The quick mole is ready to use, but can be stored in an airtight container for up to a week before using.
3
Preheat oven to 350u00b0 F.
4
In a casserole dish (or Cutch oven), pour in the mole and place the pieces of pork on top. If using a Dutch oven, simply place all the pork inside and give it a quick stir. Cover in aluminum foil or lid and braise for about 3 hours or until the meat becomes tender and falls apart.
5
After braising, remove the meat from the mole, allowing it to rest and be shredded later. Remove the excess fat and, if you like, use an immersion blender to make sure the mole has a really smooth texture.
6
Shred the meat with forks and serve after cooling with sauce on the side. Accompaniments can include corn tortillas or rice and beans-or just eat it out of the pan over the stove.

1198

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Lazy Cherry Ancho Mole, 1 1/2 ounces ancho chiles, stems and seeds removed, 1 pound fresh dark cherries (we like Bings), pitted and halved, 1/2 small onion, roughly chopped, and more.

Yes, Braised Pork In Lazy Cherry Ancho Mole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Pork In Lazy Cherry Ancho Mole

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