The High Heeled Kitchen Video: Grilled Duroc Pork Chop in Mole Sauce


The High Heeled Kitchen: Grilled Duroc Pork Chop in Mole Sauce: The Video

Watch closely for the perils to avoid when cooking in high heels!

The High Heeled Kitchen: Grilled Duroc Pork Chop in Mole Sauce: The Story

“Ode To Mole”

Mole.
How I love thee.
Even though at first I said “Chocolate and Chili, Ewww.”
Your velvety smoothness and spicy smokiness seduced me.
You catapulted me to culinary fame at Yale (not hard to do)
Where bespectacled, angst-ridden nerds intellectually suspended between Pico and Habermas
competed for an invite to my tertulia-feasts.

Tête-à-têtes where the mind and the tummy found paradise.
So many people, we had to bring the couches into the kitchen.
Lying intoxicated by sweet heat, guests cried, ‘¡Viva Vivi!’
Shhhh don’t tell Doña María.

Then I lived in Mexico City
where Mole is religion.
Recipes mushroomed by dashes of this, maybe a poquito of that.
Chicken, pork, vegetable for vegans transformed as taste buds take flight.

Culinary chameleon
which is why
despite Conquest,
Civil War,
69 years of one party rule,
and Diaspora
This delicacy has survived
and will continue to delight for generations.

Many thanks to Executive Chef Kevin Villalovos (who is not responsible for my pathetic poetry) from Washington, DC’s Cure Bar and Bistro at the Grand Hyatt for sharing his secret recipe for authentic Mole from scratch (!) which he serves with a grilled Duroc pork chop and goat cheese hominy grits.

The High Heeled Kitchen: Grilled Duroc Pork Chop in Mole Sauce: The Recipe


Basic Mole Sauce

¼ cup Virginia peanuts (or other peanuts)

¼ cup sliced almonds

¼ cup sesame seeds

1 vine ripened large tomato

½ cup dried ancho chile (deseeded)

½ cup dried guajillo chile (deseeded)

½ cup dried negro chile (deseeded)

1 large Spanish onion

5 garlic cloves

2 oz. vegetable oil

1 tsp. mexican oregano

1 tsp. cumin

1 green apple

1 large carrot

½ cup golden raisins

4 or 5 cups chicken stock

1 cinnamon stick

Juice from 2 limes

1 clove

½ disk Ibarra Mexican chocolate

In a sauté pan over high heat, toss nuts and seeds for 1 minute to toast lightly.

Blanch and then shock the carrot in ice water.

Char tomatoes and onions in a hot pan, grill, or over an open flame until the skin gets black and blistered. Do not burn.

Char the entire batch of chilies on medium heat until you see them start to smoke to bring out the chilies’ oils.

In a saucepan over low heat, add the vegetable oil, onions, tomato, carrot, raisins, apples, clove, garlic, and oregano, sauté for about 15 to 20 minutes.

Add the nuts and seeds to the saucepan with the fruit and vegetables.

Continue to cook until the sauce begins to thicken, about 30 to 40 minutes.

Add the chicken stock, chocolate and cinnamon stick to the nuts and vegetables mix.

Bring to a boil and then reduce heat to low.

Simmer for about an hour (add up to a cup of stock at the end if needed).

Remove the cinnamon stick from the sauce and let it cool for 10 minutes.

Place every thing in a blender and on high speed, puree until smooth and incorporated.

Optional: Strain through a fine mesh china cap.

Transfer to saucepan to keep warm.

Add lime juice.


Pork Chop Brine

1 gallon water

¼ cup Kosher salt

1 lemon (sliced)

1 orange (sliced)

3 bay leafs

1 cup honey

1 small onion (quartered)

Bring all the ingredients to a boil for 5 minutes and cool completely before submerging the pork chops in the brine for 24 hours.

Remove to grill or pan sear.


Goat Cheese Hominy Grits

5 cups unsalted chicken stock

1 cup hominy grits

1 tbsp butter

1 tbsp shallots

3 tbsp fresh goat cheese

In a saucepan sauté the shallots with a teaspoon of butter until they are translucent.

Bring water to a rapid boil in a saucepan with the shallots.

Gradually pour in the hominy grits and stir.

Reduce heat to low.

Add the butter and stir.

Cook for 35–40 minutes, or until the water is absorbed.

Pull off the heat and fold in your fresh goat cheese.

Spread the goat cheese grits in a shallow pan to cool and then cut into any desired shape.

Coat with flour, dip in egg, then cover with bread crumbs.

Fry or for a lower call option, bake until golden brown.


To “Plate” or Serve:

Add a heaping ladle of Mole sauce to a plate, add goat cheese hominy grit and grilled pork chop.

¡Delicioso!

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6 Responses to “The High Heeled Kitchen Video: Grilled Duroc Pork Chop in Mole Sauce”

  1. nandinee says:

    This is the most sophisticated mole sauce recipe I have seen. I think I will try it. Didn’t see salt listed as an ingredient. It think that would be needed.

  2. Kevin says:

    Another great HHK!

  3. I could practically taste the mole with this video!! Que rico!

  4. Lisa says:

    Looks so delish! Video is awesome too. What program do you use?

  5. Emma Rose says:

    Looks gorgeous! Can’t wait to try this recipe. Great share, thanks!

  6. perudelights says:

    Love this recipe, looks delicious!! Thanks, Viviana.

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