Ingredients

  • 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

Details

Product:

Pork Butt

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Pat pork cubes dry with paper towels; season with salt.
  2. Heat 2 tablespoons of oil over medium-high heat in 5- to 6-quart heavy Dutch oven.
  3. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally.
  4. Using slotted spoon, transfer pork to bowl.
  5. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven.
  6. Stir in onion, almonds, jalapeño and garlic.
  7. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent.
  8. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute.
  9. Add beer and apple cider and bring to a simmer.
  10. Cover and gently simmer over medium-low or low heat for 2 hours.
  11. 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.
  12. 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.