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Pork mole stoup with avocado salsa
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Flavorful pork stoup topped with zesty avocado salsa.
Ingredients:
  • 2kg boneless pork shoulder
  • 18.20 gm extra virgin olive oil
  • 1 red onion, chopped
  • 1 green capsicum, chopped
  • 230g jar chipotle in adobo sauce
  • 2.50 gm ground cinnamon
  • 410g can tomato purée
  • 32.00 gm brown sugar
  • 510.00 gm chicken style liquid stock
  • 50g 70% cocoa dark chocolate, chopped
  • 150g packet tortilla chips, to serve
  • 1 avocado, diced
  • 1 red onion, finely chopped
  • 21.00 gm lime juice, plus wedges to serve
  • 1 long red chilli, seeded, finely chopped
  • 62.50 ml fresh coriander leaves
Instructions:
  • First, carefully remove and discard any netting or string from the pork, then gently pat it dry with a paper towel. Next, heat oil in a large heavy-based saucepan over high heat. Sear the pork on all sides for about 10 minutes until nicely browned. Finally, transfer the pork to a large heatproof bowl.
  • In a food processor, combine onion, capsicum, chipotle in adobo sauce, and cinnamon. Blend until a smooth paste is formed.
  • Stir in the paste and cook for 5 minutes until slightly thickened. Add tomato purée, sugar, stock, and 2 cups water. Simmer, then add the pork back to the pan. Cover and cook over medium-low heat for 1 hour. Uncover and cook for an additional 1 hour and 40 minutes or until the pork is tender.
  • Transfer the pork to a cutting board. Discard any visible fat. Use two forks to shred the pork into smaller pieces. Return the shredded pork to the pan along with the chocolate. Cook and stir for 2 minutes, or until the pork is heated through. Season with salt and pepper to taste.
  • Combine all the ingredients in a bowl and season with salt and pepper to make the avocado salsa.
  • Garnish the stoup with salsa and enjoy with tortilla chips and lime wedges.

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