Slow Cooker Pork Mole
2
Updated Aug 26, 2019
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I’m sure you’ve heard that making authentic mole is a labor-intensive process. What if I told you that you could make mole in the slow cooker just in time to celebrate Dia de los Muertos? I have been on a mission to try it and let me just say it turned out pretty darn fantabulous.
The best part is that I had all the ingredients to make the sauce in my kitchen…happy dance!
Unlike, traditional chicken mole, this mole is made with pork, but can easily be substituted with chicken thighs or breasts. The flavor of chipotle and pork are one of my favorite combinations.
Mexican chocolate, chile, and spices add richness to this mole. Simmer it in a slow cooker along with pork for a warming weeknight meal.
Just blend everything up, put it in the slow cooker with some pork, and forget about it for 6 to 8 hours.
Serve this mole as an entrée with a side of cilantro lime rice or topped on sopes. This pork mole would also make a great filling for tacos or tamales.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Slow Cooker Pork Mole
Ingredients
- 4 pounds bone-in pork sirloin
- kosher salt
- ground black pepper
- 4 dried California or New Mexico red chile pods
- 1 corn tortilla
- 1 28-ounce can diced tomatoes
- 1 medium yellow onion, quartered
- 4 chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce
- ¼ cup creamy peanut butter
- 1 3.3 ounce tablet Mexican chocolate
- 6 garlic cloves, smashed and peeled
- 2 tablespoons extra-virgin olive oil
- ½ cup chicken broth
Optional:
- pre-made sopes
- avocados, pitted, peeled, and sliced
- queso fresco, crumbled
Instructions
- Season both sides of the pork with salt and pepper and place in the slow cooker.
- Remove stems, seeds, and veins from the chile pods. In a medium saucepan, bring dried chiles and 1 cup of water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes until the chiles have softened. Place softened chiles in a blender and discard water.
- Place corn tortilla over an open flame and cook until burnt and crispy. Cut up and place in blender.
- Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes.
- Pour the sauce into the slow cooker over pork.
- Cook for 6 to 8 hours on low.
- Transfer the cooked pork to a cutting board, and using two forks, shred the meat, discard the bones, and return meat to slow cooker.
- To assemble, place a warm sope on a serving plate; spoon on some pork mole, slices of ripe avocado, and crumbled queso fresco.
Notes
- This recipe can also be used as a filling for tacos and tamales.
- This mole is made with pork, but can easily be substituted with chicken thighs or breasts
- Nutrition facts do not include sopes, queso and avocado.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never had it with pork, good idea. Change it up from chicken. The sopes look delicous.
This sounds amazing. I added the ingredients I don’t have to my shopping list for today. I will be making this for sure this week. Thank you