Cider and Beer Braised Pork with Chocolate Mole
Bringing in the Latin holiday flavors warms up this shoulder roast recipe. Spoon rice into shallow bowls and top with pork in mole sauce. Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board
- 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
- 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.
- 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.
- 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.