Mon, Jan-28-08, 11:08
Look up to the sky
Plan: Maintenance time.
Pork in Pumpkin-Mole Sauce
1 T of cinnamon powder
1T chili powder
3T cocoa powder
1/2 of a 29oz can of pureed pumpkin
3 small onions or 1 large onion chopped--large chunks (always!)
5 cloves of garlic-mashed
1 lb pork, chunked (i usually keep the fat on the chunks)
1 large dried ancho chili. rehydrated in about 1 cup of water.
fresh/frozen herbs usually about 1/2 cup each.
cilantro is always by the bunch!
i cook the pork w/onions and garlic, pumpkin, chocolate and seasonings in a big pot.
so.. cook the first 6 ingredients together--til the pork is done.
keep turning so it doesn't burn to the bottom.
(if you want to add fat to cook these ingredients, by all means, do. i leave the fat on the meat)
add the ancho cut up, with the ancho juice.
that's about 3/4 cup of water there.
add another cup of water.
decide if you want it wetter, now.
(i usually begin adding water until it's a nice cake batter consistency)
add salt, adjust seasonings now.
cook til pork is tender to a fork's touch.
1.75 hours cooking on simmer.
(this sauce is a brown sauce.)
remove from fire. (time for flavours to meld)
if you have cilantro, now is the time to throw it in.
or any other fresh/frozen herb like oregano, thyme.. throw in about 1/2 cup each of this.
1 bunch of chopped cilantro
dried herbs.. (you're going to have to use your own judgement... careful, they're usually strong)
to serve: put portion in a bowl, sprinkle fresh chopped cilantro on top, maybe some chopped green onions, maybe a dollop of sour cream...
if you're eating carbs, by all means, warm up some corn tortillas!!!!
** can be done in a crockpot.
decrease waterand whatever else you're supposed to do with crockpots.
**this is not a spicy dish. you could make it spicy by adding chopped jalapeno's or scotch bonnet's or even crushed red pepper flakes.
Last edited by PilotGal : Mon, Jan-28-08 at 12:13.