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All the Other Chocolate Creations...
Looking for our previous parties? Check them out HERE. Now, check out these great chocolate submissions!
- Holy Mole Pork Stew from Culinary Adventures with Camilla
- Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas
- 2 Kiss Cupcakes from Sneha's Recipe
- Chocolate Lovers Dream Cake from Cookin and Craftin
- Kahlua Chocolate Cake from Making Miracles
- Queen Anne Squares from Tara's Multicultural Table
- Hot Fudge Cheesecake Brownies from Cookaholic Wife
- Nutty Chocolate Fudge from Basic N Delicious
- Chocolate Blintzes from Sew You Think You Can Cook
- Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm
- Slow Cooker Chicken Mole from Caroline's Cooking
- Simple Chocolate Cake from Passion Kneaded
- Chocolate Rugelach from Hardley a Goddess
- Crispy Chocolate Surprise Balls from G'Gina's Kitchenette
- Turtle Bars from Food Lust People Love
- Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby
Inspired by a recent a recent mole making class, I decided to make a mole-inspired soup with blackened peppers, onions, tomatoes, and some chocolate! I folded in some braised pork and cooked white beans.
Note: this stew is not a meal for when you're in a hurry. The mole can be done the day before and the pork needs to braise for two hours. So, if you want it for dinner, start just after lunch! It's holy mole tasty!!
- 6 to 8 T lard (preferably home-rendered)
- 2 to 4 C homemade chicken stock
- 4 oz dried ancho chiles
- 4 oz dried pasilla chiles
- 2 T pecans
- 2 T peanuts
- 2 T almonds
- 1 T sesame seeds
- 1/8 C dried apricots
- 1/8 C dried prunes
- 1/8 C raisins
- sherry (enough to cover the dried fruits)
- 1 large or 2 medium onions
- 4 unpeeled garlic cloves
- 1 large ripe tomato
- 8 oz tomatillos, with husks
- 1 plantain
- 1" cinnamon stick
- 1/2 t black peppercorns
- 2 cloves
- 1 t dried oregano
- 18 g chocolate (1/2 of an Abuelita chocolate tablet or other)
- salt to taste
- 1 pound boneless pork shoulder, cut into 1 to 2" cubes
- 1 organic onion, peeled and diced
- 1 t smoked paprika
- 1 t ground paprika
- 1 t ground cumin
- 1 T olive oil
- 1 T butter
- 2 to 3 C mole
- 4 to 6 C chicken stock
- 2 C cooked white beans
- freshly ground salt
- freshly ground pepper
Bring your chicken stock to a boil, then hold it at a simmer. Slice your dried peppers lengthwise. Open them up and take out the seeds and the veins. Set the seeds aside. You can discard the stems and veins.
Cut the apricots and plums to the size of the raisins and place them in a medium bowl. Pour sherry over the top of them until they are submerged, approximately 1/2 C. Set aside.
Melt 1 T large in the skillet and toast the spices. I started with the cinnamon sticks and clove and ended with the oregano. Once toasted, place them in the bowl with the peppers, nuts, and seeds.
Melt 1 T lard in the same skillet and char the seeds from the peppers. You want these really, really burnt. Place the seeds in a large mason jar filled with ice water. Let stand for 30 minutes. Change the water and ice and let stand for another 30 minutes.
Cut onion, tomato, and tomatillo into large chunks, Crush and mince the garlic. Melt 2 T lard in your skillet and cook onion, garlic, tomato, and tomatillo until everything is softened and the onion turning translucent. Place the chocolate in the mixture and cook until the chocolate is melted. Stir well to combine.
Combine all of the ingredients into one large bowl - the peppers, the sherry-soaked fruit, the chocolate-tomato mixture, and the charred pepper seeds. Now you are ready to combine all of the elements and purée all the ingredients, using either a blender and food processor combination or a blender by itself. In batches, purée everything until smooth.
In a large mixing bowl, massage the spices into the pork and stir in diced onions. Let stand for at least 15 minutes.
In a large souppot, melt butter in olive oil. Cook the pork-onion mixture until nicely browned. Pour in 2 to 3 C stock. Bring the liquid to a boil. Then cover and reduce heat to a simmer. Let braise for 1-1/2 to 2 hours. The pork should be tender.
Add the remaining stock. Stir in the mole and cooked beans. Simmer until evenly heated. Adjust seasoning - salt and pepper - as needed.