Quick Mexican Pork Or Chicken Mole Recipes

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.

Steps:

• Cook and stir onion and garlic in hot oil in large skillet on medium heat until tender. Increase heat to high. Add pork; cook and stir 5 min. or until pork is golden brown on all sides.
• Add 1/2 cup water, barbecue sauce, chocolate and crushed red pepper; mix well. Bring to a boil; cover. Reduce heat to medium-low; simmer 10 min. or until pork is cooked through, stirring occasionally.
• Serve over rice.

Steps:

• Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
• Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
• Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
• Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

Steps:

• Cook and stir onion and garlic in oil on medium heat until tender.
• Add meat; cook and stir on high heat for 5 minutes or until golden brown on all sides.
• Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover; reduce heat and simmer for 10 minutes or until meat is cooked through.
• Serve with 2 cups of rice.

Steps:

• Toast ancho, guajillo, and cascabel chiles in a cast iron skillet until skins blister.
• Remove from skillet and stem, seed, and devein chiles; set to the side.
• Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and whirl in blender or food processor and set aside.
• In a large saucepan, heat corn oil over low flame.
• Cut the bread into pieces and fry in the corn oil until golden brown.
• Add next 11 ingredients to the toasted bread and stir together, adding more corn oil as necessary to coat everything lightly.
• Add chopped roasted onion and minced roasted garlic.
• Continue to fry over low flame for about 20 minutes.
• Add blended tomato mixture.
• Remove from heat and set aside.
• Place corn tortilla over open flame and cook until burnt and crispy; tear up and set to the side.
• In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes.
• Combine tomato/spice/nut mixture with chile mixture in large saucepan.
• Add chocolate piece and cook until melted over a low flame.
• Add about 1/2 cup chicken stock to mixture and stir.
• Place mixture into blender or food processor and puree until all ingredients have combined completely.
• More chicken stock may be added to smooth out sauce.
• In a large saucepan, heat vegetable shortening.
• Add puree to the shortening and cook, stirring constantly to avoid scorching.
• Add more of the chicken stock until you achieve the right level of consistency that you'd like.
• Warm sauce for another 30 minutes over a low flame.