Cider and Beer-Braised Pork with Chocolate Mole
- 2 1/4 pounds Boneless Pork Butt, exterior fat removed and cut into 1-inch cubes
- ½ tsp. salt
- 3 Tbsp. canola oil, OR olive oil
- 1 small onion, finely chopped
- ½ cup almonds, slivered
- 1 large jalapeño chile, seeds removed and minced
- 1 clove garlic, minced
- 2 tsp. coriander seeds, whole
- 2 tsp. cumin seeds
- 2 tsp. smoked paprika
- 2 tsp. ancho chile 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 limes, juiced and zested
- 6 cups cooked rice, hot
- 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.
- Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.
* If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoon ground cinnamon and 3 drops almond extract.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.