Name: Pulled pork with Mexican almond mole sauce
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 750g trimmed pork shoulder cut into large chunks; 1 tsp tomato purée; 200ml hot chicken stock; strips of zest and juice 1 orange; 1 cinnamon stick; 2 thyme sprigs; 2 onions cut into chunks; 2 garlic cloves; 250g pack cherry tomato; 2-3 tbsp vegetable oil; 2 x 335g packs corn tortillas; 50g flaked almond; 50g raisin; 2 tsp each ground coriander and cumin; 1-2 tsp chipotle paste; 25g plain chocolate finely chopped; 200g radish trimmed and thinly sliced; 2 avocados chopped; juice 2 limes; bunch coriander leaves only; 1-2 green chillies finely chopped

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Pulled pork with Mexican almond mole sauce

Pulled pork with Mexican almond mole sauce

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Serves 6

More effort

Prep: 20 mins

Cook: 2 hrs and 10 mins

A star rating of 4.3 out of 5.7 ratingsRate

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Popular in Mexican cuisine, a mole is a thick sauce with complex flavours. Great help-yourself party food

Freezable (Only pork can be frozen)

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Mexican soup with chicken

A star rating of 3.9 out of 5.30 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
750g trimmed pork shoulder

cut into large chunks
1 tsp tomato purée
200ml hot chicken stock
strips of zest and juice 1 orange
1 cinnamon stick
2 thyme

sprigs

For the mole sauce

2 onions

cut into chunks
2 garlic cloves
250g pack cherry tomato
2-3 tbsp vegetable oil
2 x 335g packs corn tortillas
50g flaked almond
50g raisin
2 tsp each ground coriander

and cumin
1-2 tsp chipotle paste
25g plain chocolate

finely chopped

For the salsa

200g radish

trimmed and thinly sliced
2 avocados

chopped
juice 2 limes
bunch coriander

leaves only
1-2 green chillies

finely chopped

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Nutrition: per serving

kcal794
fat34g
saturates6g
carbs84g
sugars17g
fibre7g
protein43g
salt3.52g

Method

step 1

Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
step 2

Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
step 3

Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
step 4

Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.

RECIPE TIPS

EASY ALMOND BRITTLE

Place 100g caster sugar and 3 tbsp water in a pan, then gently simmer for 5-10 mins or until you have a golden caramel. Tip in 50g toasted flaked almonds, immediately pour onto a sheet of baking paper on a chopping board and leave to cool completely. Snap and serve with ice cream or eat for a snack.

Recipe from Good Food magazine, January 2010

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A star rating of 4.3 out of 5.7 ratings

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