Cider and Beer Braised Pork with Chocolate Mole

• 2 1/4 pounds boneless blade pork roast (exterior fat removed and cut into 1-inch cubes)

• 1/2 teaspoon salt

• 3 tablespoons canola oil (OR olive oil)

• 1 small onion (finely chopped)

• 1/2 cup slivered almonds

• 1 jalapeno chilies (large, seeds removed and minced)

• 1 clove garlic (minced)

• 2 teaspoons coriander seeds (whole)

• 2 teaspoons cumin seed

• 2 teaspoons smoked paprika

• 2 teaspoons ancho powder

• 16 ounces lager beer (2 cups)

• 2 cups apple cider (OR juice, pure pressed, pasteurized, not from concentrate)

• 3 ounces mexican chocolate (grated or very finely chopped*)

• 3 lime (juiced and zested)

• 6 cups cooked rice

Directions

1. Pat pork cubes dry with paper towels; season with salt. Heat 2 tablespoons of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven.
2. Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
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.