This Almond Mole Recipe is an authentic recipe from my family in Mexico City, and made with many ingredients, like almonds.
- 3 pasilla chilies
- 3 mulato chilies
- 3 ancho chilies
- 3 morita chilies
- 1 cup toasted almonds
- 1 toasted tortilla
- 2 garlic cloves
- 1/4 yellow onion
- 4 whole cloves
- 1/2 cinnamon stick
- Salt, to taste
- 2 tablespoons butter
- 2 tablespoons sugarless dark chocolate
- 1 pound cooked pork shoulder or butt, cut into one inch cubes
- 1 cup chicken, beef or vegetable broth
- In a small pot, bring water to a boil and add all the chilies, as well as the garlic and the onion. Boil for 15 minutes and set aside.
- In a large pan on medium high heat, toast the almonds for about 1 to 2 minutes, stirring frequently. Remove and set aside on a plate. Add the tortilla and toast for 1 to 2 minutes on each side. Remove and set aside.
- Add the chilies, almonds, tortilla, garlic, onion, cloves, cinnamon stick and nutmeg in a blender. Add about 2 cups of that chili water, until smooth.
- In a large deep pan on medium heat, add butter and wait for it to melt. Pour in this sauce and bring to a simmer. Add the pork into the sauce as well as the broth, chocolate, salt and pepper. Stir and simmer for 45 minutes on low heat, covered, until the chocolate has melted and the pork is completely cooked through. (You should use cooked pork).
- Make sure to use a meat thermometer to make sure the meat is cooked through.
- If the sauce thickens too fast, keep adding a little bit of broth into the mixture.
- Use as little but necessary water as possible when blending the mixture.
- If you cannot buy toasted almonds, you can toast them yourself.
- Use the chili seeds from the dried chilies for extra heat.
- If you do not have chili mulatos, you can use chiles anchos. Both are dried poblano peppers.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican