Blueberry Mole With Pork Shoulder
David Neville
![](https://www.cuisine.co.nz/wp-content/uploads/2022/12/Cuisine-Magazine-David-Neville-Recipe-Blueberry-mole-with-pork-shoulder-754x1024.jpg)
Serves
6Preparation
45 minsCook
6 hrsIngredients
4 dried pasilla chillies (I used Tio Pablo brand) | |
4 dried chipotle chillies (Tio Pablo brand) | |
½ cup neutral oil | |
1 medium-sized white onion, sliced | |
4 cloves garlic, peeled | |
5 whole cloves | |
2 star anise | |
1 teaspoon coriander seeds | |
1 teaspoon cumin seeds | |
1 teaspoon black peppercorns | |
¼ teaspoon cinnamon powder | |
½ cup sesame seeds | |
¼ cup raw almonds | |
¼ cup peanuts | |
¼ cup sultanas | |
1 medium-sized banana, chopped | |
2 slices stale bread, toasted | |
300g blueberries, plus extra to serve | |
1.2 litres vegetable stock | |
½ cup dark chocolate chips | |
1.5kg pork shoulder | |
wholemeal tortillas, to serve | |
fresh oregano, to serve |
Mexican mole is complex. The blueberries add to this complexity to create a hot-weather-friendly dish that will leave you wanting more. Visit stores that sell the spices loose and purchase just what you need.
Instructions
1. | Split open the dried chillies and discard the seeds. |
2. | Heat the oil over a medium heat and gently fry the onions, garlic and chillies for 4-5 minutes, stirring regularly. |
3. | Tip the fried ingredients and oil into a large pot and set aside. |
4. | Put the cloves, anise, coriander, cumin, black pepper and cinnamon into a mortar and grind to a semi-coarse powder. |
5. | Add the spices to the pot of fried onions/chillies and oil and gently fry over a medium heat for 3-4 minutes until aromatic. |
6. | Add the sesame seeds, almonds, peanuts and sultanas and continue frying for an additional 3-4 minutes. |
7. | Add the chopped banana, toasted bread, blueberries and 600ml of stock. |
8. | Bring to a simmer, stirring regularly. |
9. | Blend the ingredients into a thick sauce and strain into a slow cooker. |
10. | Add the remaining stock, chocolate and pork shoulder and cook for 6 hours (or cook in a covered ovenproof dish at 110°C). |
11. | Shred the pork shoulder and serve with grilled wholemeal tortillas, fresh oregano and blueberries. |
Food styling, recipes & photography David Neville