Braised Pork in Cherry Ancho Mole

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%), 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

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.

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.

Braised Pork in Cherry Ancho Mole

4 pounds lean pork shoulder, cut into 2- to 3-inch cubes
1 batch of Cherry Ancho Mole

Preheat oven to 350° F. In a casserole dish (or Dutch 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.

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. 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.

Leave a comment