Coloradito de Cerdo (Oaxacan Red Mole with Pork)

Method

1. 1

   Season the pork with half the salt. Brown it in 1 tbsp of the oil in a large casserole for 8 minutes. Add 600 ml of the stock, bring to a simmer, cover and cook gently for 45 minutes while you make the sauce.

   45 min
2. 2

   Toast the chillies in a dry pan for 20 seconds each side, then soak in hot water for 20 minutes. Drain.

   20 min
3. 3

   Fry the plantain in the remaining oil for 4 minutes until golden, then lift out. In the same pan, char the tomatoes, onion and garlic for 8 minutes until blistered. Toast the sesame and pumpkin seeds in a dry pan for 2 minutes until they start to pop.

   8 min
4. 4

   Blend the chillies, plantain, tomatoes, onion, garlic, seeds, cinnamon, cloves, allspice, oregano, masa harina and 300 ml of stock for 2 minutes until smooth.

5. 5

   Pour the sauce into the pot with the pork (it will spit). Add the chocolate, vinegar, remaining stock and the rest of the salt.

6. 6

   Simmer gently, half covered, for 45 minutes, stirring now and then, until the pork is very tender and the sauce is thick, red and glossy. Add a splash of water if it catches. Serve with rice and tortillas.

   45 min