Pork Mole with Roja

Serves 5-6

Boneless country style pork ribs simmered in a pressure cooker with a mole full of deep rich flavor layers of red chile sauce with ground almonds, raisins, cocoa powder, UR Roja Hot Sauce and a surprise!


  • 3 lbs boneless country style pork ribs, cut in 3/4” cubes and dusted with Trim Tabb’s Pig Powder or favorite rub
  • 1 c red chile sauce*
  • 1 medium onion, chopped
  • 2 jalapenos, chopped
  • 2 cloves or 1 t garlic, minced
  • ½ t cinnamon & ½ t cumin
  • ¼ t each of ground cloves, oregano & coriander
  • 1 t chile powder
  • 1/3 c almonds, finely chopped
  • ¼ c raisins
  • 2 T cocoa powder
  • one 14.5 oz can fire roasted tomatoes
  • 2 T Underwood Ranches Roja Hot Sauce
  • salt and pepper to taste
  • 2 T Nutella Hazelnut Spread with Cocoa
  1. *Red chile sauce – remove stems and seeds from 5 dried chiles (I used California chiles – Anaheim’s); soak in hot water for about 30 minutes till soft. Pulverize chiles with the liquid in a blender until smooth; strain through a sieve and add water if needed to make 1 cup. Set aside.
  2. In a skillet, saute the onion, jalapeno and garlic until soft. Add spices into the center of the skillet and then stir into the sauteed vegetables.
  3. Add the chopped almonds, red chile sauce, raisins and cocoa powder to the skillet and stir until the mixture thickens. Add a little water if the mixture becomes too thick. Turn off heat and let cool slightly.
  4. In a blender, add the tomatoes, UR Roja and the skillet mixture. Puree mole until smooth and add salt & pepper to taste.
  5. Brown pork cubes in olive oil in an instant pot or pressure cooker; add the mole from the blender, cover and pressure cook on High for 40 minutes. Remove lid, break up pork pieces, stir in 2 T Nutella and serve over rice. Garnish with grated almonds and chocolate.

Karen 02.08.2021