Grilled Pork Lion with Mole Sauce

jeffjenkins1 · 03-30-2013, 09:32 PM

I went to Salt Lake City earlier this month and got my first taste of mole sauce. I've been wanting some ever since. So, seems like all the stars aligned on this one as we are doing a South of the Border throwdown.

Here is my take on Mole Coloradito.

First toast all the spices and ingredients which included 9 dried guajillo chiles and 4 ancho chiles, 1/2 plantain, sunflower seeds, pumpkin seeds and pecans and several other ingredients:

After roasting peppers rehydrate in boiling water:

Then blend until pureed with a little chicken stock and run through a sieve. Simmer to reduce.

Cooked a piece of pork lion on the kettle with some pecan until 135ish:

Served with rice and peas, it was really good but not like the Red Iquana:

Jeff

smokeinthenoke · 03-30-2013, 09:37 PM

Yum.... That's my kind of cookin'. I might steal your mole recipe

I grow a lot of my own chiles so this gives me tons of ideas

Titch · 03-30-2013, 09:40 PM

That looks a knockout meal mate

VA-Dave · 03-30-2013, 09:43 PM

I love pr0n.

Thanks for sharing!

Dave

jeffjenkins1 · 03-30-2013, 09:47 PM

Quote:

Originally Posted by smokeinthenoke

Yum.... That's my kind of cookin'. I might steal your mole recipe

I grow a lot of my own chiles so this gives me tons of ideas

I mostly followed this but he doesn't give any details so I found the process on youtube.

http://porkdrunk.blogspot.com/2010/0...oloradito.html

Jeff

03-30-2013, 09:32 PM	#1
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Grilled Pork Lion with Mole Sauce I went to Salt Lake City earlier this month and got my first taste of mole sauce. I've been wanting some ever since. So, seems like all the stars aligned on this one as we are doing a South of the Border throwdown. Here is my take on Mole Coloradito. First toast all the spices and ingredients which included 9 dried guajillo chiles and 4 ancho chiles, 1/2 plantain, sunflower seeds, pumpkin seeds and pecans and several other ingredients: After roasting peppers rehydrate in boiling water: Then blend until pureed with a little chicken stock and run through a sieve. Simmer to reduce. Cooked a piece of pork lion on the kettle with some pecan until 135ish: Served with rice and peas, it was really good but not like the Red Iquana: Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

03-30-2013, 09:40 PM	#3
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	That looks a knockout meal mate __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-30-2013, 09:43 PM	#4
VA-Dave Full Fledged Farker Join Date: 12-26-12 Location: Goode,VA	I love pr0n. Thanks for sharing! Dave __________________ Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL]

03-30-2013, 09:37 PM	#2
smokeinthenoke On the road to being a farker Join Date: 03-18-13 Location: Salem, VA	Yum.... That's my kind of cookin'. I might steal your mole recipe I grow a lot of my own chiles so this gives me tons of ideas