Mole-Inspired Braised Pork Shoulder with Dark Chocolate

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised pork shoulder enriched with a complex mole sauce featuring dark chocolate, chili, and warm spices for deep layered flavor. This mexican-inspired pork ready in about 225 minutes pairs pork shoulder, cut into 2-inch chunks, olive oil, large yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 195 min Serves 6 Mexican cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 3 dried ancho and 2 dried chipotle chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water; soak for 15 minutes to soften.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs pork shoulder chunks with 1 1/2 tsp salt and 1 tsp black pepper. Brown pork in batches, 4-5 minutes per side until deeply caramelized. Remove pork and set aside.
  3. Step 3: Add 1 large chopped yellow onion and 5 minced garlic cloves to the pot; sauté for 5 minutes until softened and translucent.
  4. Step 4: Drain chilies, reserve soaking liquid. Blend chilies with 1 tbsp ground cumin, 1 tsp ground cinnamon, 1 tsp dried oregano, 1 can (14 oz) fire-roasted tomatoes, and 1 cup soaking liquid until smooth.
  5. Step 5: Pour chili-tomato sauce into the pot, scraping up browned bits. Add 2 cups chicken broth and browned pork pieces back to the pot.
  6. Step 6: Bring to a simmer, cover, and braise in a 325°F oven for 3 hours until pork is fork-tender.
  7. Step 7: Remove pork and stir in 2 oz chopped unsweetened dark chocolate into the sauce until melted and glossy. Return pork to sauce and coat well.
  8. Step 8: Serve garnished with 1/4 cup chopped fresh cilantro, accompanied by rice or warm tortillas.

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Frequently asked questions

How long does Mole-Inspired Braised Pork Shoulder with Dark Chocolate take to make?

Total time is about 225 minutes (30 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mole-Inspired Braised Pork Shoulder with Dark Chocolate?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Mole-Inspired Braised Pork Shoulder with Dark Chocolate?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mole-Inspired Braised Pork Shoulder with Dark Chocolate for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mole-Inspired Braised Pork Shoulder with Dark Chocolate?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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