Pork Mole Tacos
This recipe makes a typically complicated dish a cinch. The pork’s rich flavors make tacos, burritos, tostadas, or salads stand out.
1 cup stout beer
15-ounce can crushed tomatoes
2 small/medium poblano peppers, stemmed and seeded
1⁄2 cup toasted almonds
1⁄4 cup toasted sesame seeds
3 garlic cloves
1 T dried oregano
1 tsp each, salt and cinnamon
1⁄2 tsp pepper
1⁄4 tsp allspice
3-4 pounds boneless pork chops, fat trimmed
2 ounces bittersweet chocolate
Optional Toppings: avocado, cotija cheese, lime wedges, sliced radish, cabbage slaw
Combine all ingredients except pork, chocolate, and tortillas in a food processor or blender, and pour sauce into the slow cooker.
Bury the pork chops in the sauce.
Once cooked, remove the pork chops, and shred with a fork.
Add the chocolate to the sauce, and stir until melted.
Stir the shredded pork back into the sauce.
Heat tortillas in a pan, and top with mole and desired toppings.