You should be able to find the ingredients for this Oaxacan dish (from Chicago’s Topolobampo) at most Mexican groceries.
Pork with Mole Negro Sauce
Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.
Yield: serves 6
For the Pork
- 3 canned chipotles in adobo, 3 tbsp. adobo sauce reserved
- 1⁄2 cup corn oil
- 1⁄2 cup apple cider vinegar
- 2 tbsp. ancho chile powder
- 1 tbsp. dried oregano
- 1 tbsp. honey
- 3 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
- 3 lb. pork loin, trimmed
For the Mole
- 1 large tomatillo, stemmed, rinsed, and quartered
- 1 small tomato, cored and halved
- 1 small yellow onion, roughly chopped
- 1 cup corn oil
- 6 dried pasilla chiles, stemmed and seeded
- 1⁄2 ripe plantain or banana, cut into 1⁄2″ cubes
- 1⁄4 cup peanuts, plus more crushed for garnish
- 1⁄4 cup sesame seeds
- 1⁄4 cup raisins
- 2 1⁄2 cups chicken broth
- 2 oz. Mexican chocolate, chopped
- 1 1⁄2 tsp. oregano
- 1⁄2 tsp. ground canela or cinnamon
- 1 slice white sandwich bread, toasted and crumbled
- Kosher salt, to taste
- Grated piloncillo or brown sugar, to taste
- 6 sprigs cilantro, for garnish
- Marinate the pork: In a blender, purée the chipotles with their reserved sauce, oil, vinegar, chile powder, oregano, honey, and garlic until smooth and season with salt and pepper. Put pork into a 1-gallon resealable plastic bag and pour sauce over pork. Refrigerate overnight.
- Make the mole: Heat oven to broil and position a rack 10″ from the heating element. Toss tomatillos, tomatoes, and onions with 2 tbsp. oil in a bowl and transfer to an aluminum foil–lined baking sheet; broil, turning once with tongs, until soft and well browned, about 15 minutes. Transfer charred vegetables to a large bowl; set aside. Heat oven to 400˚. Transfer chiles to the aluminum foil–lined baking sheet and toast, turning once, until dark and fragrant, about 3 minutes. Transfer toasted chiles to large bowl and cover with 3 cups boiling water; set aside to let soften for 15 minutes. Drain chiles, reserving 1⁄2 cup soaking liquid; set aside.
- Heat 3⁄4 cup oil in a 3-qt. high-sided skillet over medium-high heat. Add plantains (or bananas) and cook, stirring frequently, until browned, 2 minutes. Add peanuts and sesame seeds and cook, stirring frequently, until browned, 3 minutes. Add the raisins, the tomatillo mixture, and the chiles with the reserved soaking liquid, along with the chicken broth, chocolate, oregano, canela, and bread; bring the mixture to a boil and remove from heat. Working in batches, purée the chile mixture in a blender to make a smooth mole.
- Heat remaining oil in a 4-qt. saucepan over medium-high heat. Add mole and cook, whisking frequently, until it thickens slightly, about 5 minutes. Season with salt and piloncillo; set mole aside and keep warm.
- Meanwhile, heat oven to 400˚. Remove pork from adobo, season lightly with salt, and transfer to a rack set in a roasting pan. Discard adobo. Cook the pork, flipping once, until browned and an instant-read thermometer inserted into center of pork reads 150˚, about 45 minutes. Transfer pork to a platter; let rest for 10 minutes. Slice pork into 1⁄2″-thick medallions. Divide mole between 6 plates. Arrange pork over mole and garnish with peanuts and cilantro.