Green Pork Mole

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Green Pork Mole

Recipe By Michael Weldon

Ingredients

  • 800 g diced pork shoulder

  • 1 cup Coles real chicken stock

  • 1 cup pineapple juice

Seeds Base

  • 2 tbsp coriander seeds, toasted

  • 2 tbsp cumin seeds, toasted

  • ½ cup sesame seeds, toasted

  • ½ cup pumpkin seeds toasted

  • ½ cup pistachios, toasted

  • ½ cup Coles real chicken stock (or water)

Green Mole Base

  • 3 spring onions

  • 3 jalapenos

  • 1 can tomatillos or fresh golden green tomatoes

  • 1 green capsicum, seeds removed

  • 1 bunch of coriander, rinsed

  • 1 tsp dried oregano

  • 1 lime, juice

  • sea salt

Garnish

  • coriander

  • lime

  • jalapeno, sliced

  • corn tortillas

Method

  • In an oven safe dish, combine the pork, stock, juice and a pinch of salt. Cover the dish in foil and place into an oven to braise for 1.5 hours until tender.

     

    In a blender, combine the seed base and blend until a smooth paste. Place into a large saucepan over a medium heat and cook out for a few minutes.

     

    In the same blender, combine the green mole base ingredients, blend until smooth. Pour the green puree into the seed mix and cook for 10-15 minutes until the sauce is cooked out.

     

    Remove the pork from the oven and add into the mole with a ladle of the braising liquid. Taste the mole and adjust the seasoning to your liking with salt and extra lime.

     

    Serve the mole with herbs, chilli and extra lime, with warmed tortillas on the side.

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