Holy Mole Posole Recipes

MOLE POSOLE

Steps:

• In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes.
• Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
• (Optional) Garnish with tortilla strips or chopped cilantro.

HOLY MOLE POSOLE

Steps:

• Mix first 10 ingredients in the slow cooker. Add pork roast on top. Spoon the hominy over the roast. Cover. Set crock pot on "high" for 45 minutes. Then set to "low" for 7-9 hours (occasionally turn the roast). Take out the pork and shred it with 2 forks. Remove bone (skim off any fat, if desired). Add shredded pork meat back into crock pot, along with cilantro, lime juice, 1/4 tsp. liquid smoke (or to taste). Bring back up to temperature. Keep mixture in the crock pot. Set out containers of desired condiments, and have guests ladle into soup bowls.

HOLY MOLE PECANS

Steps:

• Preheat oven to 225ºF. Line a baking sheet with parchment paper.
• Place the egg white in a large stainless steel bowl and whip until frothy. Whip in the vanilla, then gently add the pecans and toss until completely coated with the mixture.
• Transfer the pecans to the prepared sheet and arrange in a single layer. Try to not let the pecans touch each other. Place the sheet in the oven and cook for 30 minutes. Gently turn over the nuts and continue to cook, stirring, every 15 minutes, until the coating is lightly colored and dried out, about 1 hour and 15 minutes total.
• Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

HOLY MOLE PECANS

Steps:

• Preheeat the oven to 225. Line a baking sheet with parchment paper.
• Place the egg white in a large stainless steel bowl and whip until frothy. Whip in the vanilla, then gently add the pecans and toss until completely coated with the mixture.
• Place the remaining ingredients in a medium size bowl and toss until well combined. Add the sugar mixture to the pecans, a quarter of it at a time, and very gently toss until well coated.
• Transfer the pecans to the prepared sheet and arrange in a single layer. Try to not let the pecans touch each other. Place the sheet in the oven and cook, stirring every 15 minutes, until the coating is lightly colored and dried out, about 1 hour and 15 minutes trotal.
• Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

AUTHENTIC MOLE SAUCE

Steps:

• Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
• Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
• Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.