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Category: Main Course
Pork Mole Roja - TastyPlanner.com
Chef: Fdisker69
This Mole Roja doesn’t have chocolate. Instead it uses several different chilis to create a complex flavor.
Ingredients
3 lb pork butt, shoulder or pork picnic (skin removed)
1 dried New Mexico chili
! dried ancho chili
1 dried pasilla chili
2-4 chipotle peppers in adobo sauce (all of the suace from the can too)
1 teaspoon salt
1/2 teaspoon pepper
1 can tomato paste
1 can crushed tomatoes
1 qt chicken broth
4-6 cloves garlic (crushed)
1 lg onion (coarse chop)
1 bay leaf
Instructions
Remove the seeds from all the peppers (unless you want the heat). You will want to wear gloves while you seed the chipotles. The rest are mild enough you don’t need to.
In a slow cooker, add all except the pork and mix until the tomato paste breaks up then add the pork.
Cook on medium to low for 6 hours until the pork shreds easily.
Remove the pork from the sauce. Remove the bay leaf. Allow the sauce and the pork to cool a bit so you can handle them. Shred the pork with two forks. Use a wand blender to puree the suace or run through a blender in batches until smooth. Return all to the slow cooker and return to a good temp or put the spurs to it in a pot on the stove. Serve over rice or cool and use as an enchillada filling…
A very nice twist is to add pinto beans and cooked rice to the mixture.
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