Pork Chops in Red Mole Sauce

Ingredients

• 11 cup Red mole paste (store-bought)(250g)
• 20.25 Onion(40g)
• 33 Garlic cloves(9g)
• 41 teaspoon Oregano(1g)
• 51 teaspoon Chicken bouillon powder(3g)
• 60.5 teaspoon Cumin(1g)
• 70.5 teaspoon Black pepper(1g)
• 80.5 cup Tomatillo salsa (or 2 tomatillos and 1 roasted serrano chili)(120g)
• 92 tablespoon Pork lard(28g)
• 101.5 cup Water (or chicken broth)(360g)
• 114 Bone-in pork chops(800g)
• 122 teaspoon Seasoning mix (or garlic powder, black pepper, and salt)(6g)
• 138 Corn tortillas(320g)

Instructions

1. 1In a blender, combine the red mole paste, onion, garlic cloves, oregano, chicken bouillon powder, cumin, black pepper, and tomatillo salsa (or tomatillos and roasted serrano chili). Blend until smooth.
2. 2Heat 1 tablespoon of pork lard in a large saucepan over medium heat. Pour in the blended mole mixture and fry for 2-3 minutes, stirring constantly.
3. 3Add water (or chicken broth) to the saucepan and mix well. Simmer over low heat, stirring occasionally, until the sauce thickens and flavors meld, about 10-15 minutes.
4. 4Season the pork chops on both sides with the seasoning mix (or garlic powder, black pepper, and salt).
5. 5In a separate skillet, heat the remaining tablespoon of pork lard over medium-high heat. Add the pork chops and cook until well browned and cooked through, about 4-5 minutes per side.
6. 6Transfer the browned pork chops into the mole sauce. Stir to coat the chops in the sauce, cover, and simmer over low heat for 10 minutes.
7. 7Warm the corn tortillas.
8. 8Serve the pork chops in mole sauce with warm tortillas on the side.