Mole-Inspired Braised Pork Shoulder with Toasted Chilies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Slow-braised pork shoulder simmered in a complex, smoky mole sauce made with toasted dried chilies, spices, and chocolate for a rich, tender Mexican main dish. This mexican-inspired pork ready in about 210 minutes pairs stemmed and seeded dried ancho chilies, vegetable oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 3 lbs, cut into 2-inch chunks pork shoulder, boneless and trimmed
• 3 pieces, stemmed and seeded dried ancho chilies
• 3 pieces, stemmed and seeded dried guajillo chilies
• 3 tbsp vegetable oil
• 1 large, chopped yellow onion
• 5 cloves, minced garlic cloves
• 1 can (14 oz) canned fire-roasted tomatoes
• 2 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 2 cups chicken broth
• 1 tbsp brown sugar
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tbsp, for garnish toasted sesame seeds
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Heat a large heavy-bottomed pot over medium heat. Add 3 dried ancho chilies and 3 dried guajillo chilies, toasting for 2 minutes until fragrant but not burnt. Remove and soak chilies in 1 cup hot water for 20 minutes.
2. Step 2: While chilies soak, season 3 lbs pork shoulder chunks with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Add 3 tbsp vegetable oil to pot and brown pork pieces in batches over medium-high heat, about 3-4 minutes per side until golden. Remove pork and set aside.
4. Step 4: In the same pot, add 1 large chopped yellow onion and 5 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
5. Step 5: Drain chilies, reserving soaking liquid. Blend soaked chilies with 1 can (14 oz) fire-roasted tomatoes, 2 tbsp unsweetened cocoa powder, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tbsp brown sugar, and 1/2 cup soaking liquid until smooth.
6. Step 6: Pour the chili-tomato sauce into the pot with onions and garlic. Cook for 5 minutes, stirring occasionally until sauce thickens.
7. Step 7: Return browned pork to the pot, add 2 cups chicken broth, remaining 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Braise gently for 2.5 to 3 hours until meat is fork-tender.
8. Step 8: Taste and adjust seasoning if needed. Garnish with 1 tbsp toasted sesame seeds and 1/4 cup chopped fresh cilantro. Serve with lime wedges.