Mole(ish) Pork Hocks

Mole(ish) Pork Hock

Every chocolate maker out there owes a little bit of their trade to our southern neighbours. This recipe is a bit of an homage to the infamous Oaxacan mole and is mostly, utterly, completely not super authentic. It is however delicious stuffed into a tortilla - or piled on nachos and covered with gooey cheese. However you choose to consume it, don't sleep on the topping included in this recipe - a bit of fresh crunchiness is a great contract to the deep flavors of the pork hocks.

​Serves 6

​MOLE(ISH) PORK HOCKS​

2 jalapenos
2 tablespoons oil
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried oregano
2 teaspoons ground cumin
3 dried chilis (or 2 teaspoons chili flakes)
2 onions, peeled and divided
2 tomatoes, chopped
1 rib celery, finely chopped
4 garlic cloves, chopped
2 tablespoons chopped dates
2 bay leaves
1 tablespoos sesame seeds
2 ounces 75% DARK CHOCOLATE, chopped
2 cups stock
2 KG pork hocks
Salt and pepper, to taste
Lime juice, to taste
Tortillas, to serve

1. Place jalapenos under broiler and cook until skin is charred, turning the pepper often. Place jalapenos in a sealed container and let steam, then run under water and remove any of the charred skin. Halve the peppers and pull our the seeds, then finely chop. Finely chop 1 onion, and cut the other into quarters.
2. Heat oil over high heat in a cast iron skillet, when shimmering add coriander, cinnamon, oregano, cumin and chili and cook until fragrant - about 2 minutes. Add onions, tomatoes, celery, garlic, dates, bay leaves, sesame seeds and chopped chocolate. Cook stirring often until onions begin to soften, about 5 minutes. Add the stock and bring to a simmer, cook for 10 minutes, or until the liquid begins to reduce.
3. Place quartered onion in the bottom of the pressure cooker, then place pork hocks on top and pour over sauce. Cover and cook under pressure for 1 hour.
4. Once the hocks have cooked remove from the sauce and pull all the meat, skin and tendon off the bones. Place the shredded meaty bits back in the sauce and season to taste with salt, pepper and lime juice and serve with tortillas and taco topping (recipe below).

TOPPING

1/4 cup chopped seasoned peanuts
2 tablespoons pepitas
1 tablespoon toasted sesame seeds
1 tablespoon chopped cilantro
1 tablespoon chopped scallions

1. Combine peanuts, pepitas, sesame seeds, cilantro and scallions and toss until evenly combined.