Sunday, August 14, 2011

Chile Verde Con Cerdo (Pork In Green Mole)

I had made the mole for this the night before and popped this into the oven at a low temp to simmer away while we ran some errands. As we pulled up in the driveway we were almost knocked over by the aroma that was being vented out of the kitchen. I think the whole neighborhood could smell it.  I just had to rush inside to see if indeed it was my kitchen making that wonderful smell.  It was. I pulled the cover off the dutch oven to have a peek. The mole had darkened and thickened just like I had expected and the pork was still firm but fell apart with the least little pressure. We could not wait to get the rest of the meal ready so we could try this.

I served this over basic white rice and some spinach sauteed with red onion and garlic then creamed with goat cheese. It could have stood alone. It was crazy good. I'll add the recipe for the spinach on its own post.


2 lbs Pork Loin, Cubed (1-2 inch pieces)
1 cup Flour
2 tsp Ground Cumin
1 tsp Garlic Powder
1 tsp Black Pepper
1/2 cup Olive Oil
Green Chile Mole  (click for recipe)


Preheat your oven to 275 degrees.

Mix together flour, cumin, garlic powder and black pepper in a bowl.

Heat your dutch oven on the cook top over medium high heat.  Add the oil.

Dredge each piece of pork in the seasoned flour. Be sure to coat it on all sides.  Add to the hot oil.

Cook the pork until its a dark brown then turn it. You want to brown it on all sides.

Once the pork is all browned, pour in just enough of the mole to cover the pork.  Stir with a flat bottomed wooden spoon to incorporate and be sure to scrape any flour from the bottom of the
pan.  Bring to a boil then cover and place in the oven.

Cook at 275 degrees for approx 4 hours. The pork should fall apart with just a gentle nudge.

Remove from the oven and serve immediately over white rice with a couple of tortillas on the side.

This is also good just on a tortilla by itself and would make an excellent burrito filling.


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