Cider-And-Beer-Braised Pork With Chocolate Mole

Name: Cider-And-Beer-Braised Pork With Chocolate Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds boneless blade pork roast exterior fat removed and cut into 1-inch cubes; 1/2 teaspoon salt; 3 tablespoons canola oil OR olive oil; 1 small onion finely chopped; 1/2 cup slivered almonds; 1 jalapeno chilies large, seeds removed and minced; 1 clove garlic minced; 2 teaspoons coriander seeds whole; 2 teaspoons cumin seed; 2 teaspoons smoked paprika; 2 teaspoons ancho powder; 16 ounces lager beer 2 cups; 2 cups apple cider OR juice, pure pressed, pasteurized, not from concentrate; 3 ounces mexican chocolate grated or very finely chopped*; 3 lime juiced and zested; 6 cups cooked rice

Servings: persons

2 1/4 pounds boneless blade pork roast exterior fat removed and cut into 1-inch cubes
1/2 teaspoon salt
3 tablespoons canola oil OR olive oil
1 small onion finely chopped
1/2 cup slivered almonds
1 jalapeno chilies large, seeds removed and minced
1 clove garlic minced
2 teaspoons coriander seeds whole
2 teaspoons cumin seed
2 teaspoons smoked paprika
2 teaspoons ancho powder
16 ounces lager beer 2 cups
2 cups apple cider OR juice, pure pressed, pasteurized, not from concentrate
3 ounces mexican chocolate grated or very finely chopped*
3 lime juiced and zested
6 cups cooked rice

1
Pat pork cubes dry with paper towels; season with salt. Heat 2 tablespoons of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of 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.
2
Stir in onion, almonds, jalapeno 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.
3
If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
4
Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
5
Serves 8 (3/4 cup pork mole plus 3/4 cup rice per serving).
6
* If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoon ground cinnamon and 3 drops almond extract.
7
To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.

2044

kcal

Calories

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 1/4 pounds boneless blade pork roast exterior fat removed and cut into 1-inch cubes, 1/2 teaspoon salt, 3 tablespoons canola oil OR olive oil, 1 small onion finely chopped, and more.

Yes, Cider-And-Beer-Braised Pork With Chocolate 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.

That's it — enjoy your meal!