On Christmas morning I found some Rick Bayless sauces in my stocking. Have you been to one of his restaurants? I look forward to business trips to Chicago, which always includes an obligatory dinner at Frontera. Last visit I came home with jars of sauces and seasonings, which then required me to check in my luggage on my way back home. Well worth it. I love Bayless and his art of Mexican cooking.
I got a huge head start on this mole sauce with the help of Bayless’s Oaxacan Red Chile Mole. The red chile mole is a simmering sauce — great for slow cooking — but like always, I can’t simply use someone else’s product straight up. I made a really good pumpkin mole sauce back in October, so I turned Rick’s simmer into my own with some pumpkin, vegetable broth and spices. I added Devo Olive Oil’s Serrano Honey Vinegar to give it a spicy sweetness.
Serve this with rice; I made a black bean and corn salsa, too. If you don’t have/can’t get Bayless’s sauce, just replace ingredients 2-4 with my pumpkin mole sauce. If the sauce is too thick, thin with some additional broth.
Pork and Pumpkin Red Chile Mole
- 1- 1 1/4 lb pork loin
- 1 pkg Rick Bayless’s Oaxacan Red Chile Mole
- 1/2 c pumpkin
- 1-2 c vegetable broth
- 1/4 c Devo Olive Oil Serrano Honey Vinegar
- Freshly ground sea salt and black pepper, to taste
- Flour tortillas
- Cilantro (garnish)
What you do:
- Trim pork and cut into 1″ chunks.
- Season with salt and pepper.
- Combine mole, pumpkin, 1 c broth and vinegar to slow cooker.
- Use immersion blender to puree (or place these ingredients in blender or food processor before placing in slow cooker.)
- Add more broth until desired consistency is reached. (It should be like a thick soup.)
- Add pork.
- Cover and cook on low 4-5 hours.
- Serve with fresh flour tortillas and garnish with cilantro.