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A Santa Fe Pork Mole

680 g Lean pork pieces; cut into chunks
4 Dsp lime juice
2 Dsp light oil
2 Cloves garlic; peeled but whole
115 g Pumpkin seeds; unsalted and unroasted
1 55 grams who almonds; shelled
1 Red chilli; seeded, veins removed
1 Green chilli; seeded, veins removed
1 Cinnamon stick
70 ml Lemon and lime juice
1 Green pepper; cut into dice
400 g Chopped tomatoes
2 Dsp tomato puree
Salt to taste
1 oz Sunflower seeds to garnish

To prepare the pork, cut into bitesize pieces and then toss in the lime juice and 1dsp of oil and leave to marinade for at least 1/2 hour while you make the sauce.

To prepare the molé, dry roast or place in a grill pan under a medium heat for several minutes to intensify the flavour of the sauce ingredients.

Peel the garlic, shell the whole almonds, seed the chillies and cut in half, add the pumpkin seeds, then place all of them on the grill pan but be careful not to let them char.

After roasting, transfer to a blender along with 1 cinnamon stick, approximately 1/8 pint lemon and lime juice and blend to a smooth but soft paste then transfer to a bowl. Adjust the consistency with more lemon juice if needed.

Heat 1dsp of oil in a large pan and cook the pork in batches to keep the temperature high and keep in all the flavour. Add in one diced green pepper and cook for another minute. Next in with the sauce and molé, keeping the temperature high still for 3-4 minutes to evaporate off the liquid and concentrate the flavours. Add the chopped tomatoes, tomato purée and adjust the seasoning with a little salt. Cook for 20-25 minutes.

Garnish with sunflower seeds and serve.

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