Best Holy Mole Posole Recipes

Mole Posole image

Provided by justcallmetoni

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 onion, minced
1 green bell pepper, seeded and diced
1 serrano pepper, seeded and minced
2 teaspoons vegetable oil
1 (14 1/2 ounce) can chopped tomatoes, with juices (about 2 cups)
1 (14 1/2 ounce) can kidney beans, rinsed & drained
1 (14 1/2 ounce) can white hominy, rinsed & drained
2 tablespoons prepared mole, sauce
1 cup water
corn tortilla strips (optional)
cilantro (optional)

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.

Nutrition Facts : Calories 145.6, Fat 3.2, SaturatedFat 0.4, Sodium 358.5, Carbohydrate 24.5, Fiber 6.1, Sugar 5, Protein 5.6

HOLY MOLE POSOLE image

Yield 8-10 people

Number Of Ingredients 24

Crockpot ingredients
¼ cup prepared Mole sauce
3 cans (10 oz) green enchilada sauce (choose your strength)
1 large onion, diced
3-5 cloves minced garlic
2 tsp cumin
1 tsp. dry oregano
1 tsp kosher salt
1/2 tsp black pepper
¼ tsp hot sauce
5 drops liquid smoke
3-4 lb. bone-in pork shoulder roast (if shoulder has a lot of fat, trim)
2 cans (15 oz) white hominy, drained
1/4 cup chopped fresh cilantro
2 TBS fresh lime juice
1/4 tsp. liquid smoke
Condiments:
Shredded Cheddar and /or Jack cheese
Cubed avocado
Lime wedges
Hot sauce
Crushed tortilla chips
Salsa or diced fresh tomatoes
Warm tortillas (flour or corn)

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 image

Provided by lazyme

Categories Nuts

Time 1h25m

Yield 2 cups

Number Of Ingredients 10

1 large egg white
1 teaspoon vanilla extract
2 cups raw pecan halves
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon unsweetened cocoa powder
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin

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.

Nutrition Facts : Calories 966.7, Fat 72, SaturatedFat 6.4, Sodium 489.2, Carbohydrate 81.7, Fiber 11.4, Sugar 54.4, Protein 11.8