Recipe: Braised pork with mole

Name: Recipe: Braised pork with mole
Ingredients: 1 2 1/4-pound boneless pork shoulder roast (Boston Butt roast), exterior fat removed, cut into 1-inch cubes; 1/2 teaspoon salt; 3 tablespoons canola OR olive oil; 1 small onion, finely chopped; 1/2 cup slivered almonds; 1 large jalapeño chile, seeds removed and minced; 1 clove garlic, minced; 2 teaspoons whole coriander seed; 2 teaspoons cumin seed; 2 teaspoons smoked paprika; 2 teaspoons ancho chile powder; 16 ounces lager beer (2 cups); 2 cups pure pressed, pasteurized apple cider OR juice (not from concentrate); 3 ounces grated or very finely chopped Mexican chocolate; 3 limes, juiced and zested; 6 cups hot cooked rice

www.heraldguide.com

Indulge in the rich flavors of Braised Pork with Mole—slow-cooked to perfection with jalapeño, chocolate, and spices for a delicious home-cooked meal.

View full recipe on www.heraldguide.com

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Ingredients

1 2 1/4-pound boneless pork shoulder roast (Boston Butt roast), exterior fat removed, cut into 1-inch cubes
1/2 teaspoon salt
3 tablespoons canola OR olive oil
1 small onion, finely chopped
1/2 cup slivered almonds
1 large jalapeño chile, seeds removed and minced
1 clove garlic, minced
2 teaspoons whole coriander seed
2 teaspoons cumin seed
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
16 ounces lager beer (2 cups)
2 cups pure pressed, pasteurized apple cider OR juice (not from concentrate)
3 ounces grated or very finely chopped Mexican chocolate
3 limes, juiced and zested
6 cups hot cooked rice