Feeding the Active Writer: Pork Mole

The use of chocolate in savory meat dishes strikes many people in the US as odd, but the results can be quite tasty.  Now, I’ve seen recipes that involve lots of individual ingredients, chopping tomatoes, peppers and onions, and the like but I never have time for all that.  So this is the quick and easy version I’ve come up with:

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Ingredients (this is for at least as week’s worth, you can cut it in half easily enough)

  • 2 16-20 oz jars of salsa.  I like a medium to hot salsa but as you prefer.
  • 1/2 cup unsweetened cocoa powder.
  • 1 Tbsp ground cumin
  • 1 Tbsp dried cilantro
  • 8-10 lb pork–whatever’s cheap.  Either boneless or bone-in.  If bone in, you’ll want to b e near the upper end of that and remember you’ll have to fish the bones out of the result.

In a medium mixing bowl, combine the first four ingredients.  Place the pork in a 5-6 quart slow cooker.  Pour the salsa mix over it.

Cook on low 10-12 hours.  Stir.  The pork should break into fibers on stirring.  If it does not, remove any large chunks and pull apart with two forks then return the pulled pork to the crock.  Fish out any bones if you used bone-in pork.

For those who are not doing low-carb this goes well over rice or as a sandwich filling.  Or it’s tasty as is.






One thought on “Feeding the Active Writer: Pork Mole”

  1. I’ve found that cocoa powder adds depth and richness to Japanese curry powder. One part cocoa powder to three or four parts curry powder.


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