Cider-and-Beer-Braised Pork with Chocolate Mole

Pork
Cider-and-Beer-Braised Pork with Chocolate Mole
9
16
200
3

Description

Bringing in the Latin holiday flavors warms up this shoulder roast recipe. Spoon rice into shallow bowls and top with pork in mole sauce. Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board

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

Directions

  1. 1Pat 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. 2Stir in onion, almonds, jalapeño 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. 3If 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. 4Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
  5. 5Serves 8 (3/4 cup pork mole plus 3/4 cup rice per serving).
  6. 6* If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoon ground cinnamon and 3 drops almond extract.
  7. 7To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.
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NutritionView more

200Calories
Sodium7%DV160mg
Fat15%DV10g
Protein6%DV3g
Carbs8%DV25g
Fiber12%DV3g

PER SERVING *

Calories200Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium160mg7%
Potassium190mg5%
Protein3g6%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber3g12%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.