Cider-and-Beer-Braised Pork with Chocolate Mole
Courtesy of National Pork Board
Servings: 8
Prep Time: 55 Min.
Cook Time: 2 Hrs.
Marinate: 24 Hrs.
Prep Time: 55 Min.
Cook Time: 2 Hrs.
Marinate: 24 Hrs.
What you need:
* 2-1/4 lb. boneless pork shoulder roast (Boston Butt roast), exterior fat removed and cut into 1-inch cubes
* 1/2 tsp. salt
* 3 Tbsp. canola oil, or olive oil
* 1 small onion, finely chopped
* 1/2 c. slivered almonds
* 1 large jalapeno chile, seeds removed and minced
* 1 clove garlic, minced
* 2 tsp. coriander seed, whole
* 2 tsp. cumin seed
* 2 tsp. smoked paprika
* 2 tsp. ancho chile powder
* 16 oz. lager beer, (2 c.)
* 2 c. apple cider, or juice, pure pressed, pasteurized (not from concentrate)
* 3 oz. Mexican chocolate, grated or very finely chopped
* 3 limes, juiced and zested
* 6 c. cooked rice, hot
* 1/2 tsp. salt
* 3 Tbsp. canola oil, or olive oil
* 1 small onion, finely chopped
* 1/2 c. slivered almonds
* 1 large jalapeno chile, seeds removed and minced
* 1 clove garlic, minced
* 2 tsp. coriander seed, whole
* 2 tsp. cumin seed
* 2 tsp. smoked paprika
* 2 tsp. ancho chile powder
* 16 oz. lager beer, (2 c.)
* 2 c. apple cider, or juice, pure pressed, pasteurized (not from concentrate)
* 3 oz. Mexican chocolate, grated or very finely chopped
* 3 limes, juiced and zested
* 6 c. cooked rice, hot
What to do:
1. Pat pork cubes dry with paper towels; season with salt. Heat 2 Tbsp. of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 min. or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 Tbsp. oil. Add all pork back to Dutch oven.
2. Stir in onion, almonds, jalapeņo and garlic. Cook, uncovered, over medium-low heat for 5 to 7 min. or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 min. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hrs.
3. If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
4. Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
* Serves 8 (3/4 c. pork mole plus 3/4 c. rice per serving).
* If Mexican chocolate is unavailable, use 3 oz. bittersweet chocolate plus 1 1/2 tsp. ground cinnamon and 3 drops almond extract.
* To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.
* Recipe and photo courtesy of Chef Michael Symon and The National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Stir in onion, almonds, jalapeņo and garlic. Cook, uncovered, over medium-low heat for 5 to 7 min. or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 min. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hrs.
3. If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
4. Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
* Serves 8 (3/4 c. pork mole plus 3/4 c. rice per serving).
* If Mexican chocolate is unavailable, use 3 oz. bittersweet chocolate plus 1 1/2 tsp. ground cinnamon and 3 drops almond extract.
* To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.
* Recipe and photo courtesy of Chef Michael Symon and The National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 530; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 75mg; Total Carbs: 57g; Fiber: 4g; Protein: 30g; Sodium: 250mg;