Mole-Inspired Braised Pork Shoulder with Toasted Sesame and Chilies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Slow-braised pork shoulder infused with complex mole spices, toasted sesame, and a mild chili kick for a rich and layered dish. This mexican-inspired pork ready in about 180 minutes pairs pork shoulder, cut into 2-inch chunks, vegetable oil, quartered medium white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 lbs pork shoulder, cut into 2-inch chunks
• 3 tbsp vegetable oil
• 3, stems and seeds removed dried ancho chilies
• 3, stems and seeds removed dried guajillo chilies
• 1, quartered medium white onion
• 4 garlic cloves
• 8 oz canned crushed tomatoes
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 2 tbsp toasted sesame seeds
• 2 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 oz dark chocolate, chopped

Instructions

1. Step 1: Toast 3 dried ancho chilies and 3 dried guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant but not burnt. Transfer to a bowl and cover with 1 1/2 cups hot water; soak for 20 minutes until softened.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Season 2 lbs pork shoulder chunks with 1 tsp salt and 1/2 tsp black pepper and brown in batches for 5 minutes per side until deeply caramelized. Remove and set aside.
3. Step 3: In the same pot, add 1 quartered medium white onion and 4 garlic cloves; sauté for 5 minutes until softened and aromatic.
4. Step 4: Drain chilies, reserving soaking water. Purée chilies with onion, garlic, 8 oz canned crushed tomatoes, 1/2 tsp ground cinnamon, 1 tsp ground cumin, and 1/4 cup of the soaking water in a blender until smooth.
5. Step 5: Return pork to the pot, pour in chili purée and 2 cups chicken broth, stirring to combine. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 1/2 hours until pork is tender and sauce thickens.
6. Step 6: Stir in 1 oz chopped dark chocolate and 2 tbsp toasted sesame seeds. Adjust seasoning with 1/2 tsp salt and 1/2 tsp black pepper. Serve warm with rice or tortillas.