Moctezuma’s Revenge

Ruben Gonzalez | IA Interior Architects

“Since my chili is mole based I usually think of my Mom who I learned how to cook from and almost always call her to remind me of the best way to make the family’s mole.”

Ingredients

*This recipe was created for a 250 person Chili Cook Off, qtys will vary

  • 2-3 cups of chicken stock

  • toasted sesame seeds

  • toasted peppers 

  • oil

  • chile ancho

  • chile guajillo

  • chile de bola

  • chipotle

  • chile de arbol

  • toasted peanuts

  • almonds

  • bread 

  • tortillas

  • onions

  • plum tomato

  • garlic

  • peppercorns

  • coriander seeds

  • cumin seeds

  • anise

  • crushed red peppers

  • dark unsweetened chocolate

  • smoked cumin

  • oregano

  • cinnamon

  • smoked paprika

  • salt

  • roast pork shoulder 

  • whole onion 

  • celery

  • carnitas

  • pinto beans

  • kidney beans

 

Instructions

Mole

2-3 cups of chicken stock over medium heat in a large pot.

Toasted sesame seeds over medium heat with no oil.

Toasted peppers in saute pan with a few tablespoons of oil and add to stock pot. 

Add chile ancho, chile guajillo, chile de bola, chipotle and chile de arbol to stock pot.

Toasted peanuts, almonds, bread and tortillas in saute pan with a few tablespoons of oil and add to stock pot.

Saute onions, plum tomato and garlic in a few tablespoons of oil and add to stock pot.

Saute peppercorns, coriander seeds, cumin seeds, anise and crushed red peppers and add to stock pot.

Melt dark unsweetened chocolate and add to stock pot.

Add smoked cumin, oregano, cinamon, smoked paprika, and salt to stock pot.

Puree and strain ingredients from stock pot in batches if necessary and set aside.

Chili

In pressure cooker slow roast pork shoulder with a whole onion, celery and salt and pepper. Either shred or dice meat and set aside.

Shred or dice carnitas.

In a large pot over medium heat, add 4-6 cups of chicken stock.

Saute onions, celery, tomatoes and red peppers and add to large stock pot.

Add pinto beans, kidney beans, pork shoulder and carnitas to stock pot.

Add in mole sauce to thicken up stock. Add salt, black pepper, cumin and cayenne to taste.

Serve with “real” pork rinds on top.