Pork with Mole Negro Sauce
"You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries...."
INGREDIENTS
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You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.
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FOR THE PORK:
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3 canned chipotles in adobo,
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3 tbsp. adobo sauce reserved
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1⁄2 cup corn oil
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1⁄2 cup apple cider vinegar
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2 tbsp. ancho chile powder
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1 tbsp. dried oregano
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1 tbsp. honey
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3 cloves garlic
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Kosher salt and freshly ground
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black pepper, to taste
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3 lbs. pork loin, trimmed
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FOR THE MOLE:
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1 large tomatillo, stemmed, rinsed, and quartered
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1 small tomato, cored and halved
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1 small yellow onion, roughly chopped
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1 cup corn oil
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6 dried pasilla chiles, stemmed and seeded
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1⁄2 ripe plantain or banana, cut into 1⁄2" cubes
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1⁄4 cup peanuts, plus more crushed for garnish
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1⁄4 cup sesame seeds
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1⁄4 cup raisins
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2 1⁄2 cups chicken broth
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2 oz. Mexican chocolate, chopped
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1 1⁄2 tsp. oregano
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1⁄2 tsp. ground canela or cinnamon
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1 slice white sandwich bread, toasted and crumbled
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Kosher salt, to taste
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Grated piloncillo or brown sugar, to taste
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6 sprigs cilantro, for garnish
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