Mole Poblano Carnitas

Mole Poblano is a traditional Mexican dish that highlights the subtle flavors of chicken or pork with cocoa and mild Mexican spices. With the addition of 60% cocoa chocolate this recipe is a perfect pairing for our Amour Merlot.

Ingredients

• Boneless Pork Shoulder, cut into ½” cubes, seasoned with salt and pepper  ·  3 pounds 
• Yellow onion, diced  ·  1 
• Cloves of garlic, minced  ·  3 
• vegetable oil  ·  3 tablespoons 
• brown sugar  ·  1 tablespoon 
• Tomatoes, chopped  ·  2 
• Slice of white bread, diced  ·  1 
• Herbie’s Mole Poblano Spice Mix  ·  3 tablespoons 
• raisins  ·  2 tablespoons 
• (1oz.) squares of 60% cocoa chocolate  ·  2 
• sesame seeds, toasted  ·  2 tablespoons 
• chicken stock  ·  2 cups 

Instructions

Start by prepping the onion, garlic, and tomatoes. Set aside.

In a large sauté pan heat 2 tablespoons of veg. oil on high until oil is shimmering and the pan is hot then add the cubes of pork shoulder (you may need to brown in 2 batches depending on the size of your pan) Brown the pork on all sides, should take 8min. Drain off oil and add pork to a large stock pot or Dutch oven.

Wipe out the sauté pan used for cooking the pork and add 1 more tablespoon of oil and heat on high until it is shimmering. Add the onion and brown sugar cook for at least 10 minutes then add the garlic and the cubed bread cook for 1 min. then add the tomatoes, raisins, and the Mole Poblano spice mix.

Once all ingredients are combined pour them into the stock pot or Dutch oven with the cubed pork. Turn heat on med. high add 2 cups of chicken stock and stir in chocolate. Bring to a boil then turn heat down to low and simmer for 2 hours or until pork is fork tender.

Once Pork is done, remove it from the sauce and pull apart/shred with two forks, reserve.

In a blender or food processor add the left over sauce in the stock pot/Dutch oven and blend until smooth.

Pour the Mole sauce over the shredded pork, sprinkle with sesame seeds and serve immediately.

Chef Tommy’s Tip

• If you would like to use a crock-pot; instead of adding all the ingredients into a stock pot or Dutch oven in Step 3. Simply add all the ingredients into your crock-pot and set on high for 3 hours then check for tenderness.