Back to list

Best Easy Puerco en Mole Coloradito Recipe

Name: Best Easy Puerco en Mole Coloradito Recipe
Total time: 120 min
Yield: 250 g
Ingredients: boneless pork shoulder 2 lbs; ripe plantain 1 pieces; roma tomato 3 pieces; yellow onion 1 pieces; garlic clove 3 cloves; bolillo (white bread roll) 1 pieces; chicken broth 4 cups; Mexican chocolate 2 oz; ancho chili 2 pieces; guajillo chili 2 pieces; mulato chili 1 pieces; cinnamon stick 1 pieces; whole cloves 3 pieces; black peppercorns 6 pieces; sesame seeds 2 tbsp; salt 2 tsp; vegetable oil 3 tbsp

Pork simmered in Oaxaca's brick-red coloradito mole with chocolate and plantain. This protein-rich family dish delivers sweet, smoky, and spicy flavors in perfect balance.

Cook 120 min Difficulty NORMAL 375 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

boneless pork shoulder 2 lbs
ripe plantain 1 pieces
roma tomato 3 pieces
yellow onion 1 pieces
garlic clove 3 cloves
bolillo (white bread roll) 1 pieces
chicken broth 4 cups
Mexican chocolate 2 oz

Seasonings/Sauce

ancho chili 2 pieces
guajillo chili 2 pieces
mulato chili 1 pieces
cinnamon stick 1 pieces
whole cloves 3 pieces
black peppercorns 6 pieces
sesame seeds 2 tbsp
salt 2 tsp
vegetable oil 3 tbsp

Nutrition summary

Carbohydrates 32 g 34%

Protein 23 g 25%

Fat 16 g 41%

Serving size 250g

Cooking steps

1

Toast the anchos, guajillos, and mulato chilis in a dry skillet over medium heat until fragrant, about 2 minutes per side, watching closely to avoid burning.
2

Soak the toasted chilis in hot water for 20 minutes to soften, then remove stems and seeds. Purée the chilis with tomatoes, onion, and garlic until smooth.
3

Fry plantain slices in 1 tbsp vegetable oil over medium-high heat until golden and caramelized, then set aside. Toast the bread, cinnamon stick, cloves, black peppercorns, and sesame seeds in the same skillet until aromatic, 2-3 minutes.
4

In a large heavy pot, heat the remaining oil over medium heat. Season pork shoulder with salt and sear thoroughly on all sides, adjusting heat as needed to develop a deep crust.
5

Pour puréed chili mix into the pot with pork, stir in the fried plantain, toasted bread and spices, and chicken broth. Simmer gently on low heat, covered, for 1.5 hours, stirring occasionally and monitoring moisture; add water if the sauce thickens too much.
6

Add Mexican chocolate and continue simmering uncovered for 15 minutes, stirring regularly for even melting and to prevent sticking. Adjust salt to taste before serving.

Personalized Q&A

Q. What's the key ingredient in this Puerco en Mole Coloradito recipe?

The defining ingredient is the trio of dried chilis: ancho, guajillo, and mulato. Together with pork and Mexican chocolate, they establish the dish’s deep, smoky, and subtly sweet flavor.

Q. How do I avoid overcooking or drying out the pork in this recipe?

Monitor heat and maintain a gentle simmer during the 1.5-hour braise. Keeping the pot covered traps moisture, and adding water as needed helps prevent the mole sauce from reducing too far, ensuring the pork stays tender.

Q. What texture should I look for in the finished mole sauce?

The sauce should be thick enough to coat the back of a spoon, smooth from blending, and silky from the plantain and chocolate. Stir regularly as the sauce finishes to ensure even consistency and keep it from sticking.

Q. How many calories and how much protein are in each serving?

Each 250g serving provides about 375 kcal, with approximately 23 grams of protein. This makes it a protein-forward main dish, suitable for those looking to balance rich flavor with satisfying nutrition.

Best Easy Puerco en Mole Coloradito Recipe

AI 영양사 앤디