weeknight instant pot mole pork chops and mexican rice
Okay, before you say anything… I know you are going to look at the ingredient list and think that this is a super complicated recipe but I swear that it’s not. I have always loved mole sauce but it can be so time consuming to create, but with the help of the instant pot I created a recipe for a super flavorful sauce that can be thrown together on a weeknight and poured over enchiladas or made into a sauce or used to braise meat in. Most of the ingredients are spices and the dried chilies which can be found at most grocery stores and definitely most hispanic grocery stores. If you’re still feeling nervous about it, I made this recipe yesterday on my instagram stories and it’ll be saved to my highlights. You can watch it here and see it step by step!
If you’re unfamiliar with mole, it’s a traditional sauce used in a lot of Mexican cuisine. Both Puebla and Oaxaca claim to be the birthplace of mole, but just about every region has their own style of mole. There are about 20 different varieties but they all share similarities in some of the spices and ingredients. Most mole sauces are made using a variety of dried chile peppers as well as some form of chocolate or cocoa for color and depth of flavor. Man, history of food culture is so fascinating to me. This is why I really try to explore different countries and regions with my cooking. Not only is it extremely flavorful and fun to try foods from different cultures, but I always learn something new and interesting. I hope you enjoy making this sauce and trust me, you’ll want to make the full recipe and freeze the rest to have on hands. I know I’ve got big dinner plans for this sauce in the future! Happy cooking!
Products I used in this recipe: