Green Mole With Pork Recipes

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SPICE-RUBBED PORK TENDERLOIN WITH MOLE, GREEN RICE, CILANTRO, LIME AND GOAT CHEESE



Spice-Rubbed Pork Tenderloin with Mole, Green Rice, Cilantro, Lime and Goat Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 39

1/2 cup slivered raw almonds
2 tablespoons canola oil
3 cloves garlic, coarsely chopped
1 small Spanish onion, coarsely chopped
1 cup pureed plum tomatoes
Scant 1/2 cup pureed chipotle in adobo
2 tablespoons ancho chile powder
2 tablespoons white sesame seeds
1 tablespoon New Mexico chile powder
1 teaspoon ground cinnamon
1/2 teaspoon ground chile de arbol
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 cup chopped fresh mango
1/4 cup golden raisins
1/4 cup crushed blue corn tortilla chips
3 tablespoons molasses
1 tablespoon honey
1 tablespoon pure maple syrup
1 1/2 cups chicken stock, warmed
1 ounce semisweet or bittersweet chocolate, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups long-grain white rice
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
3 green onions, thinly sliced
2 roasted poblano chiles, finely diced
1 1/2 pounds pork tenderloin
3 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon chile de arbol
Kosher salt
2 tablespoons canola oil
Crumbled goat cheese, for topping
Lime wedges, for serving
Fresh cilantro leaves, for garnish

Steps:

  • For the mole sauce: Put the almonds in a medium saucepan over medium heat and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove the almonds to a plate.
  • Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, ancho chile powder, sesame seeds, New Mexico chile powder, cinnamon, chile de arbol, allspice and cloves. Bring to a boil and cook for 10 minutes.
  • Add the mango, raisins, tortilla chips, molasses, honey, maple syrup and reserved almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
  • Carefully transfer the mixture to a blender, let cool for 5 minutes and then blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.
  • For the green rice: Add the rice and 3 cups water to a saucepan and season with salt. Bring to a boil, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
  • Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Stir in the cilantro, green onions, poblanos and some salt and pepper.
  • For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking.
  • Preheat the oven to 450 degrees F.
  • Combine the ancho chile powder, brown sugar. pasilla chile powder, cinnamon, allspice, chile de arbol and 1 tablespoon salt in a small bowl.
  • Season the pork with salt on both sides. Dredge the pork in the spice rub and tap off any excess. Heat the oil in a medium saute pan over high heat until it begins to shimmer. Cook, turning every few minutes to sear on all sides, until the pork is golden brown, about 10 minutes. Transfer to the oven and cook to medium doneness (or until an instant-read thermometer inserted into the center registers 145 degrees F), 8 to 10 minutes. Remove the tenderloin to a cutting board and let rest 10 minutes before slicing into 1-inch-thick slices.
  • Ladle some of the mole sauce onto each plate and put 3 slices of pork on top. Put a scoop of rice on the side. Add more sauce on top, some crumbled goat cheese, a squeeze of lime and chopped cilantro.

GREEN MOLE WITH PORK



Green Mole with Pork image

Provided by Zarela Martinez

Categories     Herb     Pork     Cinco de Mayo     Dinner     Meat     Tomatillo     Jalapeño     Hominy/Cornmeal/Masa     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 16

2 pounds boneless center cut pork loin in one piece, rolled and tied together with the ribs and backbone
1/2 teaspoon black peppercorns, bruised
1 teaspoon salt, or to taste
9 garlic cloves
8 whole cloves, or 1/4 teaspoon ground
1 teaspoon cumin seeds
3 jalapeño chiles, tops removed
6 large tomatillos, husks removed
1 small onion, cut into chunks
2 sprigs fresh thyme
2 sprigs fresh marjoram
1 cup (8 ounces) masa, either fresh or reconstituted by mixing 6 tablespoons masa harina to a smooth paste with 1 cup of water (see Tips, below)
1 medium bunch Italian parsley
Eight 6-inch sprigs fresh epazote or 1/4 cup dried, crumbled (see Tips, below)
3 large or 5 medium-size fresh hoja santa leaves or 6 dried leaves (see Tips, below)
2 cups cooked Great Northern or other white beans

Steps:

  • Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
  • Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
  • Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
  • Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
  • Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
  • Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
  • Place the parsely, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
  • Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.

SLOW-COOKER MOLE PORK



Slow-Cooker Mole Pork image

Provided by Food Network Kitchen

Time 8h35m

Yield 4 servings

Number Of Ingredients 12

3 white corn tortillas, plus more for serving
4 dried ancho chile peppers, stemmed, seeded and cut into 2-inch pieces
1/3 cup sesame seeds, plus more for topping
1/4 cup raisins
1/2 onion, diced
2 cloves garlic, smashed
2 teaspoons Chinese five-spice powder
1 14.5-ounce can crushed fire-roasted tomatoes
1 cup roughly chopped fresh cilantro, plus more for topping
1 3-pound bone-in pork butt, trimmed of skin and excess fat
Kosher salt and freshly ground pepper
4 sweet potatoes

Steps:

  • Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
  • Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
  • Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
  • Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

GREEN MOLE WITH CHICKEN



Green Mole With Chicken image

Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don't eat meat, you can make the mole with vegetable broth and enjoy it over rice and vegetables.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

2 quarts water
1/2 medium onion, sliced
2 large garlic cloves, roughly chopped
1 large carrot, sliced
2 bay leaves
1/4 teaspoon dried thyme, or 1 sprig fresh
1/4 teaspoon dried marjoram, or 1 sprig fresh
Salt
2 whole chicken breasts on the bone, split, then cut in half crosswise for 8 pieces total
2/3 cup hulled pumpkin seeds
1 pound tomatillos, husked and rinsed, or 1 13-ounce can, drained
2 to 4 serrano or jalapeño chilies, to taste, seeded
1/2 medium onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
2 garlic cloves, roughly chopped
6 large, dark romaine or leaf lettuce leaves, washed and dried, roughly chopped
12 large cilantro sprigs, plus additional for garnish
3 cups chicken stock (above) or vegetable stock
2 tablespoons rice bran oil or canola oil
Salt to taste

Steps:

  • To poach the chicken, combine all of the ingredients except the chicken in a large pot and bring to a simmer. Simmer 20 minutes. Add the chicken breasts and skim off any foam when the liquid comes back to a simmer. Partly cover and simmer 15 minutes. Remove from the heat and allow to cool for 5 to 10 minutes, or longer if possible. Then, using tongs, remove the chicken breasts to a sheet tray or bowl. When they are cool enough to handle, remove the skin. Cover and set aside. Strain the stock through a cheesecloth-lined strainer and measure out 3 cups. Skim off the fat from the top. (If you do this step the day before, chill the stock first, then skim off the fat from the top. Chill any remaining stock, skim off the fat and freeze.)
  • To make the mole, heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden, or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool. Set aside 2 tablespoons of the seeds for garnish.
  • If you're using fresh tomatillos, bring a medium pot of water to a simmer, add the tomatillos, and simmer for 10 minutes, flipping them over in the water halfway through, until soft. Drain and place in a blender. If using canned tomatillos, drain and place them in a blender. Add the cooled pumpkin seeds, the chilies, lettuce, onion, garlic, cilantro, and 1/2 cup of the stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary. If necessary, do this in 2 batches.
  • Heat the Dutch oven or heavy saucepan over medium-high heat until a drop of water evaporates immediately on contact. Add the oil, wait for a minute, then drizzle in a bit of the pumpkin seed mixture; if it sizzles loudly, add the rest, holding the lid above the pan, as the mixture will spatter. Cook, stirring, until the mixture darkens and thickens, about 5 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Stir or whisk in the remaining stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt.
  • To serve, place the chicken breasts in the pot with the mole and warm on top of the stove, then remove the chicken pieces to a platter and nap with the warm sauce; or place in a large, attractive baking dish, pour on the sauce, cover and warm in a low oven (275 degrees) for 20 minutes. Garnish with cilantro sprigs and pumpkin seeds. Serve with rice.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 4 grams, TransFat 0 grams

GREEN MOLE



Green Mole image

Provided by Diana Kennedy

Categories     Blender     Chicken     Pork Rib     Hot Pepper     Fall     Chard     Cilantro     Parsley     Simmer

Yield Makes 6 to 8 servings

Number Of Ingredients 22

The Meat
1 large chicken (3 1/2-4 pounds/1.575 to 1.8 kg), cut into serving pieces, or 4 1/2 pounds (about 2 kg) country-style spareribs, cut into 2-inch (5-cm) pieces
1 small white onion, roughly chopped
2 garlic cloves, roughly chopped
Water or light chicken broth to cover
Sea salt to taste
1 pound (450g) giblets (optional)
The Sauce
5 ounces (140g) sesame seeds, about 1 cup (250ml)
1 1/2 ounces (45g) raw hulled pumpkin seeds, about 1/3 cup (83ml)
3 whole cloves
3 peppercorns
3 allspice berries
About 1/3 cup (83ml) lard or vegetable oil
2 garlic cloves, roughly chopped
6 ounces (180g) tomate verde (about 8 medium), roughly chopped
2 poblano chiles (unpeeled), seeds and veins removed and roughly chopped, about 1/2 cup (125ml)
6 to 8 serrano chiles, roughly chopped
8 romaine lettuce leaves, roughly chopped
5 green Swiss chard leaves, stems removed and discarded, leaves roughly chopped
1 large bunch cilantro, trimmed of thick stems and roughly chopped, about 1 1/2 cups (375ml) tightly packed
1 small bunch flat-leaf parsley, roughly chopped, about 1/2 cup (125ml) tightly packed

Steps:

  • Put the chicken pieces, onion, and garlic into a large saucepan; add water or chicken broth to cover and add salt. Add the optional giblets if you are making this with water. Bring to a simmer and cook over low heat until the meat is almost tender but still firm, about 25 minutes. (A lot will depend on the quality of the chicken.) If using pork, cook for about 20 minutes longer. Strain, reserving the broth. Reduce or add water to make up to 6 cups (1.5L).
  • Put the sesame seeds into an ungreased skillet over medium heat, stirring them constantly until they become a deep golden color, about 5 minutes. Take care not to let them burn. Spread them out on a tray to cool. Put the pumpkin seeds into the pan and stir them until they begin to swell and start to pop around, about 3 minutes. Set aside to cool. When the seeds are cool, grind the sesame first with the cloves, peppercorns, and allspice to a slightly textured powder. Then grind the pumpkin seeds to the same texture. Transfer both to a bowl and stir in 1 cup (250ml) of the reserved broth to make a thick paste.
  • Heat about 3 tablespoons of the lard or oil in a heavy casserole, add the seed paste, and fry over medium-low heat, scraping the bottom of the pan constantly to avoid sticking - if necessary add a little more fat - until dry, shiny, and a rich deep golden color.
  • Unless you have a large blender jar you may need to blend the greens in two batches, but try to use the minimum of liquid. Put 1 cup (250ml) of the broth into the blender jar and add the garlic, tomate verde, and chiles and blend fairly smooth. Gradually add half of the greens and blend as smoothly as possible. Add the rest of the greens little by little, with just enough of the broth to enable the blades of the blender to work efficiently.
  • Gradually stir the blended ingredients into the fried seed paste over medium heat, stirring the mixture well after each addition. Continue cooking over medium heat, stirring frequently, until the sauce starts to reduce and thicken, for about 10 minutes. Add the remaining broth and cook for a further 10 minutes - pools of oil will form around the periphery. Add the meat, adjust salt, and cook for a further 10 minutes. Dilute with more broth or water if desired. Serve with corn tortillas.

EASY PORK MOLE RECIPE



Easy Pork Mole Recipe image

Combine chocolate, coffee and spices to create a rich mole recipe. This Easy Pork Mole recipe is great entrée for weeknights or busy weekends.

Provided by My Food and Family

Categories     Grains

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup KRAFT Lite House Italian Dressing
1 lb. pork tenderloin, cut into bite-size pieces
1 yellow onion, chopped
1 oz. BAKER'S Semi-Sweet Chocolate, chopped
2 tsp. MAXWELL HOUSE Instant Coffee
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 can (14-1/2 oz.) diced tomatoes, undrained
2 green onions, chopped
2 cups hot cooked long-grain white rice

Steps:

  • Heat dressing in large saucepan on medium-high heat. Add meat and yellow onions; cook 10 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally.
  • Add next 4 ingredients; mix well.
  • Stir in tomatoes; simmer on low heat 15 min. or until meat is done, stirring occasionally. Top with green onions. Serve over rice.

Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

PORK CHOPS IN GREEN MOLE SAUCE



Pork Chops in Green Mole Sauce image

These pork chops are packed with unexpected ingredients, from tomatillos to pumpkin seeds to cilantro. Bonus: You can use the leftovers to make tostadas.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 8

1/2 cup KRAFT Zesty Italian Dressing, divided
1/4 cup water
1 lb. tomatillos, cleaned, coarsely chopped
1/2 cup (about 3 oz.) pumpkin seeds, shells removed, toasted
1/3 cup fresh cilantro, divided
8 boneless pork chops (2 lb.), 1/2 inch thick
1 large onion, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

  • Blend 1/4 cup dressing, water, tomatillos, pumpkin seeds and 1/4 cup cilantro in blender until smooth; set aside.
  • Heat 2 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add chops; cook 5 to 7 min. or until browned on both sides, turning after 4 min. Remove from skillet; cover to keep warm. Add remaining dressing and onions to skillet; cook 2 to 3 min. or until onions are tender. Return chops to skillet; cover with tomatillo mixture. Bring to boil; cover. Cook on medium-low heat 10 to 12 min. or until chops are done (145ºF). Remove chops from skillet, reserving sauce in skillet; cover chops to keep warm.
  • Stir cream cheese into sauce; cook, uncovered, 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Spoon over chops; sprinkle with remaining cilantro.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Protein 28 g

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From mexicoinmykitchen.com


GREEN MOLE (MOLE VERDE) WITH PORK | MEXICAN SAUCE RECIPES, …
Complementing the spicy, aromatic and flavour-packed meat, larb traditionally comes with a side of cabbage, green beans and cucumber. The fresh vegetables are a much-needed cooling aid for when the chilli becomes too much. If you’re not a big fan of pork, this recipe works equally well with chicken. Don’t buy minced breast though, as you ...
From pinterest.com.au


RICK BAYLESS' SMOKY PEANUT MOLE RECIPE WITH PORK TENDERLOIN
2009-09-08 Taste the mole and season with salt (½ - 1½ teaspoons) and sugar. Remove the bay leaves. Keep the mole warm. Preheat the grill to high heat.Rub pork tenderloins with olive oil and season generously with kosher salt and pepper. Place them on the grill and sear each side, about 2 minutes per side.
From cookincanuck.com


MOLE VERDE (GREEN MOLE) | ZARELA
2010-06-06 Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, garlic, thyme, marjoram, and ½ cup of the strained stock.
From zarela.com


GRILLED GREEN MOLE PORK CHOPS - ¡HOLA! JALAPEÑO
Instructions. Slather both sides of each pork chop with the mole paste and season generously with salt and pepper. Let marinate at least 30 minutes or up to overnight. Heat a charcoal or gas grill to medium-high heat. Brush the grates with oil and grill the pork chops until browned one one side, about 4-5 minutes.
From holajalapeno.com


MOLE VERDE PORK RECIPES ALL YOU NEED IS FOOD
For mole verde, in a blender or food processor combine undrained tomatillos, diced green chiles, onion, serrano chile pepper, honey, garlic, coriander, and 1/2 teaspoon salt. Cover and blend or process until smooth. Divide pork ribs into 2 portions; season with salt and pepper. Place ribs in a 3 1/2- to 4-quart slow cooker. Pour mole verde over ...
From stevehacks.com


SUBMITTED RECIPE: BRAISED PORK WITH GREEN MOLE | HOME AND …
2021-08-09 1 quart green mole. 1 quart water. 2 cups white wine. salt, to taste. Instructions: Place the tomatillos on a baking sheet and roast in the oven at 250 F for 3 hours. Remove. Place the three types of peppers — the Hatch green chiles, serrano and tomatillo peppers — on the baking sheet and roast in the oven at 250 degrees for 20 minutes. Remove.
From pinalcentral.com


GREEN CHILI PORK RECIPE - A BUSY DAY FAVORITE - HOSTESS AT HEART
2019-04-28 Brown the ground pork and onion together. Drain off any extra fat. Stir in cumin, oregano, chili powder. Add corn, black beans, diced tomatoes and 1-1/2 cups cooked brown rice. Stir to combine. Salt and pepper to taste. Serve in tortillas, taco bowls or use as a …
From hostessatheart.com


GREEN MOLE - ALLMEXRECIPES
1.-Place the meat in a pot with water and add 1 garlic clove, 1 onion and salt to taste. Cook until smooth, about 30 minutes for chicken and 1 hour for pork leg.
From allmexrecipes.com


MOLE PORK RECIPE | MYRECIPES
Notes: If making up to 1 day ahead, chill meat with sauce airtight. To reheat, stir often over medium heat until steaming. Serve with hot cooked rice or black beans. Add sour cream flavored to taste with more of the canned chipotle chili, minced or mashed. Garnish with slivered green onions (including tops) or fresh cilantro leaves and lime wedges.Prep and cook time: about 3 …
From myrecipes.com


GREEN MOLE SAUCE | EMERILS.COM
Directions. In a saucepan combine all ingredients and bring to a slow boil. Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or refrigerate, covered.
From emerils.com


MOLE VERDE WITH PORK AND WHITE BEANS - PATI JINICH
Remove the pork chunks and place in a bowl, set aside. Strain the pork cooking liquid into a large bowl. Set aside 4 cups to use for making the mole verde, and pour the rest of the liquid back into the soup pot. Set over high heat, incorporate the beans, and bring to a boil. Reduce heat to low, cover and cook for an hour or until tender.
From patijinich.com


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