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Pulled Pork Pumpkin Mole Bowls
Recipe & Photos by: Christine Carlson, @c.r.a.v.i.n.g.s
Pulled Pork Pumpkin Mole Pork Bowls
ingredients:
For the Pulled Pork
Make the Pulled Pork- 2 lbs. pork shoulder
- Salt and pepper
- 1 Tbsp. Olive oil
- 1 Tbsp. butter
- 1 small onion, chopped
- 5 whole garlic cloves, skin removed
- 2 cups vegetable or pork stock
- 1 12 oz. Jar SALSAOLOGY Pumpkin Mole
- 1 poblano pepper, seeds and stem removed
- ¼ cup onion
- 2 cloves garlic
- Zest from one lime
- ½ cup cilantro
- 3 Tbsp. butter
- 1 ½ cups rice
- 3 cups vegetable stock* (or however much you need for the type of rice you’re making)
- 1 tsp. cumin
- Salt
- 2 15oz. can black beans
- 1 cup vegetable stock
- 2 cloves minced garlic
- ½ tsp. smoked paprika
- Salt and pepper
- 1 green plantain, thinly sliced
- Salt
- 1 very ripe plantain, sliced into pieces ¼ in. thick (look for one with a very black peel)
- 6 slices cotija cheese, cut into ½ inch thick wedges
- Vegetable oil for frying
- Chopped cilantro
- Lime wedges
- Crumbled queso fresco
- Avocado
- Hot sauce
method:
- Preheat oven to 350°F.
- Trim pork of any excess fat and cut into 3-4 inch chunks.
- Melt olive oil and butter over medium heat in a large ovenproof pan with oven safe lid. You can use tinfoil if you pan doesn’t have a lid.
- Season pork with salt and pepper and brown in batches.
- Next, add onion and garlic to the pan and sauté for 3-4 minutes.
- Deglaze the pan with stock and use a wooden spoon to scrape up any brown bits.
- Add in the mole and give the sauce a stir.
- Return pork to the pan and cover. Cook for about 2-2 ½ hours or until pork is tender and falls apart.
- Use forks to shred the pork and mix it well in the Pumpkin Mole.
- In a food processor, puree the poblano, onion, garlic, cilantro, and lime zest. Pour in a little of the stock you will be using in the rice to help the process along.
- In a medium saucepan melt butter over medium heat.
- Add in rice and toast until golden (not burned)!
- Pour in pureed poblano mixture and the rest of the stock.
- Stir in cumin, taste-test the both and season with salt if necessary.
- Cover, reduce heat, and cook for the amount of time indicated on your rice package instructions.
- When rice is ready, fluff with fork, and leave covered until ready to serve.
- Combine all ingredients in a small saucepan over medium-low heat. Allow to simmer until beans are heated through and about ½ the liquid has evaporated. About ten minutes.
- Prepare a plate lined with paper towels.
- Heat 2-3 inches of oil in a heavy-bottomed pot.
- Start by frying the green plantains. I used the thinnest possible setting on my mandolin.
- Fry green plantains in a few batches for about 3-4 minutes, until golden and crisp. drain on paper towel-lined plate and season with salt immediately.
- Next fry the sweet, ripe plantain. Fry in batches for about 1-2 minutes, remove, smash with for, and then cook another 2 minutes or so, until golden. Drain on paper towels.
- Fry the cotija last! It’s a bit messy in the oil. If you have a splatter screen this would be a good time to use it.
- Carefully place cotija wedges in oil (3 at a time) and fry until a deep golden brown, about 2 minutes. Be very careful, the cheese is likely to splatter!
- Scoop rice into bowls followed by portions of beans, pulled pork, plantains, and cotija.
- Garnish with queso fresco, cilantro, and avocado.
- Serve with lime wedges and hot sauce if desired.
info:
- serves 6
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