Best Pork Mole In Tortilla Cups Recipes

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.

Pressure Cooker Holy Mole Pork with Secret Ingredient Recipe - (4.4/5) image

Provided by Renna

Number Of Ingredients 13

1 (4 to 5 lb) pork shoulder or butt
1 T chili powder
2 t salt
1 t pepper
1 cup beef stock or broth
3/4 cup chili sauce
1 1/2 t unsweetened cocoa powder
2 t ground cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t ground cinnamon
1/4 cup raisins
1 T cornstarch mixed into 1 T water

Steps:

Cut pork in 2 inch thick slices Combine chili powder, salt and pepper and rub into all sides of all pork. Put pork, stock, chili sauce, cocoa, cumin, garlic powder, onion powder and cinnamon to cooker. Secure lid and cook on HIGH for 70 minutes, when done let naturally release for 10 minutes then quick release. Remove lid and set to High or Brown. Add raisins and cornstarch mixture and let simmer, stirring occasionally until sauce is thickened. Serve pork pulled and drizzled with the mole sauce.