PORK MOLE SLOW COOKER RECIPES

Name: Pork Shanks (Chamorra) in Mole- Super Easy Slow Cooker
Prep time: 3 min
Cook time: 8 h
Total time: 8 h 3 min
Yield: 4 serving(s)
Ingredients: 4 meaty pork shanks, about 3-4 inches thick; 1 (125 g) jar of prepared mole (Donia Maria works great); 3 cups chicken broth or 3 cups soup, base; 3 tablespoons Splenda sugar substitute or 3 tablespoons sugar; 3 bay leaves

PORK SHANKS (CHAMORRA) IN MOLE- SUPER EASY SLOW COOKER ...

Pork Shanks (Chamorra) in Mole- Super Easy Slow Cooker ... image

Our administrator thinks his mother is the best cook in the world. So when I mentioned that I'd had this great dish at a restaurant, and he mentioned that mole is so easy the way his mother does it, I needed the recipe. I've made it many times and maybe Carlos is right: his mother just might be the best cook! So simple, but tasty as all get out.

Total Time 8 hours 3 minutes

Prep Time 3 minutes

Cook Time 8 hours

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 meaty pork shanks, about 3-4 inches thick
1 (125 g) jar of prepared mole (Donia Maria works great)
3 cups chicken broth or 3 cups soup, base
3 tablespoons Splenda sugar substitute or 3 tablespoons sugar
3 bay leaves

Steps:

Mix mole, broth and sugar in slow cooker until blended.
Add pork shanks and bay leaves.
Cook on low for approximately 8 hours or until meat is fall-off-the-bone tender.
Serve with rice.

Nutrition Facts : Calories 38.5, FatContent 1.1, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 560, CarbohydrateContent 3.2, FiberContent 0, SugarContent 2.7, ProteinContent 3.7

SLOW ROASTED PORK IN MOLE SAUCE | RECIPES | WW USA

Slow roasted pork in mole sauce | Recipes | WW USA image

This Mexican-inspired pork dish yields a whopping 16 servings of deliciously slow-roasted pork in a rich, spicy sauce. The sauce gets heat from the poblano and chipotle chilies, while it's sweetness and depth come from raisins and peanut butter. The key ingredient for any traditional mole is the addition of chocolate. The chocolate used is meant to add a touch of bitterness to the sauce, not the sweetness we most often associate with chocolate. Our recipe employs cocoa powder for the task. Serve this recipe for your next casual game day or a family gathering, or prepare a batch and freeze portions for quick weeknight meals in the future. Frozen, this recipe can last up to 3 months and is terrific as a taco filling or alongside some roasted sweet potatoes and steamed green beans.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 230 minutes

Prep Time 25 minutes

Cook Time 205 minutes

Yield 16 servings

Number Of Ingredients 16

Ingredients

3 pound(s) Uncooked lean pork tenderloin
1 Tbsp Paprika Spanish-variety
1 tsp Table salt
3 spray(s) Cooking spray
3 medium Poblano chile seeded, deveined, sliced, divided
2 medium Uncooked onion(s) thinly sliced, divided
0.25 cup(s) Water
2 tsp Olive oil
4 medium clove(s) Garlic clove(s) minced
3 Tbsp Canned chipotle peppers in adobo sauce
1.5 Tbsp Ground cumin
0.5 cup(s) Cilantro fresh, minced, divided
2 Tbsp Unsweetened cocoa powder
3 cup(s) Fresh tomato(es) chopped
0.5 cup(s) Raisins
3 Tbsp Reduced sodium peanut butter

Steps:

Preheat oven to 450ºF.
Rinse and dry pork tenderloin; rub all over with paprika and salt.
Coat a large, heavy, oven-proof pot with cooking spray; set over high heat. Place seasoned pork in pot and sear on each side, about 30 seconds.
Remove pot from stove and nestle 1 whole sliced pepper and 1 whole sliced onion under pork; add water to pot and cover tightly. Bake for 20 to 25 minutes; reduce oven to 200ºF and continue to cook for 2 hours. When pork has cooked for 1 1/2 hours, start mole sauce.
To make mole sauce, heat oil in a large skillet over medium heat. When oil begins to shimmer, add garlic and chipotle pepper in adobo sauce. Sauté until garlic starts to brown, about 1 minute. Add remaining onion and pepper slices; sauté until onion starts to turn golden brown, about 10 minutes. Stir in cumin, 1/4 cup cilantro and cocoa; mix well until everything is incorporated. Stir in tomatoes and simmer for 10 to 15 minutes.
When the pork’s cooking time is up, remove pot from oven but leave oven on. Remove pork to a cutting board; remove vegetables and juices and add those to mole sauce with raisins and peanut butter. Mix sauce well and simmer for about 5 minutes more. Working in small batches, puree mole sauce in a blender until smooth.
Next, thinly slice pork and return to pot. Cover pork with mole sauce and cook for 1 hour more. Remove from oven and serve garnished with remaining 1/4 cup cilantro. Yields about 1 cup meat and sauce per serving.

Nutrition Facts : Calories 34 kcal

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