- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving: Calories 535 | Total Fat 16g | Saturated Fat 4g | Cholesterol 104mg | Sodium 468mg | Carbohydrates 59g | Dietary Fiber 12g | Protein 41g
- Total: 8 hr 35 min
- Prep: 20 min
- Cook: 8 hr 15 min
Discover the magic of this beloved Mexican mole sauce, transformed into an effortless slow-cooker masterpiece! Sweet, rich flavors envelop tender pork, elevated by roasted sesame seeds for an irresistible nutty depth. It's simple, soul-warming comfort that will have everyone at the table craving seconds.
- 3 white corn tortillas, plus more for serving
- 4 dried ancho chile peppers, stemmed, seeded and cut into 2-inch pieces
- 1/3 cup sesame seeds, plus more for topping
- 1/4 cup raisins
- 1/2 onion, diced
- 2 cloves garlic, smashed
- 2 teaspoons Chinese five-spice powder
- 1 14.5-ounce can crushed fire-roasted tomatoes
- 1 cup roughly chopped fresh cilantro, plus more for topping
- 1 3-pound bone-in pork butt, trimmed of skin and excess fat
- Kosher salt and freshly ground pepper
- 4 sweet potatoes
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- Break the tortillas into bite-sized pieces and toss with chiles, sesame seeds, raisins, onion, garlic, and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high. Add the mixture and stir until sesame seeds are toasted and onion is lightly charred, about 5 minutes.
- Stir in tomatoes, scraping up browned bits, and cook until moisture evaporates and tomatoes caramelize, about 6 minutes. Add cilantro and 1 1/2 cups water; bring to a boil, scraping the pan clean. Blend in batches until silky smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
- Season pork generously with salt and pepper; nestle into the slow cooker. Cover and cook on low for 8 hours until fall-apart tender.
- Just before serving, pierce sweet potatoes with a fork and microwave until soft, about 8 minutes. Shred or slice pork, spoon vibrant mole sauce over top, and garnish with extra sesame seeds and cilantro. Serve with sweet potatoes and warm tortillas for a feast that celebrates bold flavors!
Photograph by Justin Walker
Courtesy of Recipe Iseasy Magazine
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