Pork Fillet Mole

Method

1. 1. For the sauce, place a frying pan over a high heat and toast the chilies for 6-8 minutes until aromatic and blackened. Allow to cool, before slicing in half and removing the seeds and tops. Place the chilies in a bowl and pour over just enough boiling water to cover them. Allow to soak for 15 minutes.
2. 2. Meanwhile, toast the corn tortillas in the hot pan and transfer to a food processor along with the deseeded chillies and their soaking liquid. Add in the almonds, peanuts, allspice, cinnamon, cloves, onion, garlic, tomatoes and dried oregano.
3. 3. Blend until very smooth before transferring to a sauce pan and bringing to a simmer, and cook slowly for 25 minutes, loosen the sauce with chicken stock as needed. Season with sea salt and black pepper.
4. 4. Towards the end of the cooking time, stir through the chocolate. If you prefer a smoother sauce, pass it through a sieve.
5. 5. Preheat the oven to 200˚C/400°F/GAs Mark 6.
6. 6. Sprinkle the pork with cayenne pepper and sea salt all over.
7. 7. Heat a large frying pan over a high heat and add a little oil. Sear the pork on all side until golden brown. Transfer to the oven to cook for 10 minutes and let it rest. Remove from the oven and allow to rest before slicing into 1cm thick medallions.
8. 8. Serve with the slices on a serving platter with the hot mole, coriander and lime wedges.

• Autumn
• Winter
• Main Meals
• Family
• Mexican

Ingredients

• US
• METRIC

You'll Need