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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

pork and pumpkin red chile moleWhat you need:

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.