Snoopdogg
Long Time Member
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- 3,098
Tonight I had to make some pork mole.
I had pressure cooked all the scraps from this tasty sow: leg bones, spine, neck, pelvis. Once cool, I picked off all the meat and what was left of the connective tissue and chopped / shredded while discarding bone and tendon's that didn't render down.
I then packaged most into quart size freezer bags for use as pozole, mole, or anything I want down the road.
So I couldn't just freeze all of it--mole time!
Heated up several types of dried chile, onions, garlic in oil then put in blender with some bay leaves, water, garlic / onion powder and blended until smooth. I don't use chocolate in my mole, I just don't.
Put mixture into pan with some tomato paste, salt, a little oregano and added the meat with broth and let it simmer for 30 minutes.
Made some white rice separately and added mole on top. Damn it's good!
I had pressure cooked all the scraps from this tasty sow: leg bones, spine, neck, pelvis. Once cool, I picked off all the meat and what was left of the connective tissue and chopped / shredded while discarding bone and tendon's that didn't render down.
I then packaged most into quart size freezer bags for use as pozole, mole, or anything I want down the road.
So I couldn't just freeze all of it--mole time!
Heated up several types of dried chile, onions, garlic in oil then put in blender with some bay leaves, water, garlic / onion powder and blended until smooth. I don't use chocolate in my mole, I just don't.
Put mixture into pan with some tomato paste, salt, a little oregano and added the meat with broth and let it simmer for 30 minutes.
Made some white rice separately and added mole on top. Damn it's good!