Get ready to embark on a culinary journey that will transport you straight to the heart of Mexico with this mouthwatering Pork Mole Chile with Black Beans recipe. Imagine tender, succulent pork slow-cooked in a rich, complex sauce of smoky ancho chiles, creating a dish so incredibly delicious that it will become an instant family favorite. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to deliver an authentic Mexican experience that will have everyone at the table begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs pork shoulder, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups black beans, cooked
- 2 cups chicken broth
- 4 dried ancho chiles, rehydrated
- 1 tablespoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the dried ancho chiles by removing stems and seeds, then rehydrate them in hot water for 20 minutes until soft and pliable.
- Pat the pork shoulder cubes dry with paper towels and season generously with salt, pepper, and ground cumin.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and brown the pork cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove and set aside.
- In the same pot, sauté chopped onions until translucent, then add minced garlic and cook for an additional minute.
- Drain the rehydrated ancho chiles and blend them in a food processor with 1/2 cup of chicken broth until a smooth paste forms.
- Return the browned pork to the pot and pour in the ancho chile sauce, remaining chicken broth, and cooked black beans.
- Bring the mixture to a simmer, cover, and reduce heat to low. Cook slowly for approximately 1 hour and 15 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnished with fresh chopped cilantro, alongside warm tortillas or rice.
Tips
- Take your time with the ancho chiles - proper rehydration is key to developing deep, rich flavors.
- Pat the pork dry before browning to ensure a perfect golden crust that locks in maximum flavor.
- Brown the meat in batches to avoid overcrowding the pot, which can prevent proper caramelization.
- Low and slow is the secret to tender, melt-in-your-mouth pork. Don't rush the cooking process.
- For an extra layer of complexity, consider toasting whole cumin seeds and grinding them fresh.
- If the sauce becomes too thick during cooking, add a little more chicken broth to maintain the perfect consistency.
- For best results, make this dish a day ahead - the flavors will continue to develop and become even more incredible overnight.
- Serve with warm corn tortillas or Mexican rice to soak up all that delicious sauce.
- Fresh cilantro is non-negotiable - it adds a bright, fresh finish to this rich and hearty dish.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 45g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 125mg
