Pulled Pork with Pasilla Mole

RH Staff

Yield: 16 4-oz. servings.

4 lbs. pork roast, boneless
1/4 cup Durkee Garlic Pepper
11/4 cup water
3 cups Pasilla Chile Mole Sauce (recipe follows)

PASILLA CHILE MOLE SAUCE (YIELDS 3 QUARTS):
1/4 cup Durkee® Sesame Seeds
3 Tbsp. Durkee Ground Pasilla Chile Pepper
11/2 Tbsp. Durkee Ground Ancho Chile Pepper
1/2 tsp. Durkee Ground Cinnamon
1/4 tsp. Durkee Ground Cloves
1/2 tsp. Durkee Ground Black Pepper
2 cups lard or vegetable oil
1/3 cup whole almonds
1/4 cup raisins
2 slices white bread, dried
1 tortilla, corn, stale
1 medium onion, thickly sliced
6 garlic cloves
2 large tomatillos
2 large tomatoes
2 quarts chicken broth
1/2 tsp. Durkee Leaf Marjoram
1 tsp. Durkee Whole Thyme
3 Durkee Bay Leaves
1/2 cup chocolate, Mexican or semisweet, chopped
1/4 cup sugar
1/2 tsp. salt

For Mole: Dry roast sesame seeds in small skillet over medium heat, 2 to 5 minutes until toasted. Set aside. Dry roast ground pasilla chile pepper, ground ancho chile pepper, ground cinnamon, ground cloves and ground black pepper in small skillet over medium heat until aromatic. Set aside.

Melt lard or vegetable oil in large skillet. Fry almonds for 1 minute; remove and set almonds aside. Fry raisins for 20-30 seconds (taking care not to burn them); remove and set aside. Fry bread and tortilla until golden brown. Set aside. Discard remaining lard or oil. In same skillet, sautè onion and garlic over medium heat until soft and brown, approximately 10 minutes.

Husk the tomatillos, and place along with tomatoes on a baking sheet. Broil 4 inches below hot broiler until dark roasted, approximately 5 minutes. Turn and roast an additional 4 to 5 minutes. Purèe sesame seeds, almonds, raisins, bread, tortilla, onions, garlic, tomatillos, tomatoes and 3 cups of chicken broth until smooth. Combine the purèe, toasted spices, marjoram, thyme, bay leaves and chocolate in skillet. Simmer over medium heat for 10-15 minutes until the purèe darkens. Add remaining 5 cups of chicken broth, sugar and salt. Simmer for 30-45 minutes until sauce is nappe (sauce consistency). Remove bay leaves. Serve with pulled pork, enchiladas or other Mexican entrèes.

For Pulled Pork: Combine pork, garlic pepper and water in a medium-sized stockpot. Simmer over medium-low heat until meat is tender, approximately 2 hours. Remove roast, shred meat and return to pan juices. Add Pasilla Mole Sauce and simmer 30 minutes. If desired, serve with queso fresco cheese.

Photo Credit: Durkee