Puerco con Mole Coloradito

Round 2 of the great tomato harvest, and there are still a ton of tomatoes left on the vines. I will pick again in a few days, after they ripen up. I added batch added to my remaining tomatoes, after using some and giving away quite a few. With all of my tomatoes I picked from Janet & Bob’s garden, I am using them in all kinds of ways, and that includes a lot of sauces. I made a batch of mole coloradito, that used quite a few tomatoes, but I still have a ton more. More sauces are coming. 🙂

These two were pretty large.

Moles are types of Mexican sauces. They “are a bunch of ingredients ground up” (p. 150 – Truly Mexican by Roberto Santibanez). The word mole is derived from the Nahuatl word molli. Moles usually include a combination of chilies, tomatoes, tomatillos, seeds, nuts and spices. I love moles of all kinds, and I am always playing around with different versions. This time I made mole coloradito, or Oaxacan red mole. I served with with smoked pulled pork over rice and corn.

Mole Coloradito

I had a little of my more traditional mole left, with chocolate, that I added to the batch as well, making it really rich and flavorful.

2 lbs tomatoes – I mixed the tomatoes

1 TBSP garlic

2 jalapeno peppers

1 onion

1-2 chipotle peppers with sauce

1 tsp or to taste Mexican chili powder

salt & pepper to taste

1 tsp cinnamon

2 oz bread crumbs

2-3 tsp sesame seeds

1/4 tsp ground cloves

1 tsp marjoram

1 tsp oregano

2 TBSP either sugar or cocoa powder, or 1 TBSP of each

6 TBSP olive oil

Preheat the oven to 500*F or 260*C.

Line a baking sheet with parchment paper.

Add the tomatoes, onion and jalapenos onto the parchment sheet and roast for about 20-30 minutes.

Once the vegetables are soft and roasted, allow them to cool a bit, then add to a food processor along with all the other ingredients and blend until you have a thick sauce.

I served this with smoked pulled pork, but it would also go well with chicken and possibly shrimp too. Play around with it. I know you are going to love it. 🙂 I sent pictures of this recipe to a friend of mine, who is Mexican, and he was very impressed with it, saying it was very authentic.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.