Mole Pork

By Nemo

Ingredients

• 1 boned, tied pork shoulder (butt; about 4 lbs.)
• 1 onion (8 oz.), peeled and chopped
• 1 firm-ripe tomato (8 oz.), rinsed, cored, and chopped
• 2 cups tomato juice
• 1 cup fat-skimmed chicken broth
• 2 tbsp. firmly packed brown sugar
• 1 dried ancho or dried pasilla chili (about 1/2 oz.)
• 1 tbsp. chopped canned chipotle chili

Details

Servings 1

Preparation

Step 1

Rinse pork and put in a 5- to 6- quart pan. Add onion, tomato, tomato juice, broth, and brown sugar. Rinse dried chili, break off stem, and shake seeds from pod. Add dried chili and chipotle chili to pan.

Cover and bring to a boil over high heat; reduce heat to low and simmer until meat is very tender when pierced, 3 to 3.5 hours, occasionally pushing meat aside and stirring sauce to be sure it's not sticking.

Supporting meat with two slotted spoons, transfer to an 8- or 9-inch-wide pan, fat side up.

Bake meat in a 350 degree oven until very well browned, 30 to 40 minutes. Cut off and discard string. With two forks, tear meat into large chunks; keep warm.

Meanwhile, skim and discard fat from meat juices. Boil juices over high heat until reduced to 3 cups, about 30 minutes. Whirl, a portion at a time, in a blender until smooth.

Put pork in a bowl; pour sauce over meat.