Slow-Cooked Pork in Red Chili Pasilla Mole

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork shoulder simmered in a deeply flavored red pasilla chili mole, showcasing Oaxaca's rich mole tradition. This Mexican-inspired pork recipe, ready in about 170 minutes, pairs pork shoulder, pasilla chili mole paste, chicken broth 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.

Prep: 20 min Cook: 150 min Serves 6 Mexican cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs, cut into 2-inch chunks pork shoulder
1 cup pasilla chili mole paste
2 cups chicken broth
1 large, sliced white onion
4, minced garlic cloves
2 tbsp vegetable oil
1.5 tsp salt
1 tsp black pepper
2 tbsp for garnish toasted sesame seeds
1/4 cup chopped for garnish fresh cilantro

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs pork shoulder chunks with 1.5 tsp salt and 1 tsp black pepper. Brown the pork pieces in batches for 3-4 minutes per side until golden and caramelized.
Step 2: Remove pork and set aside. In the same pot, sauté 1 large sliced white onion and 4 minced garlic cloves for 4 minutes until softened and fragrant.
Step 3: Stir in 1 cup pasilla chili mole paste and cook for 2 minutes until it darkens and releases aroma.
Step 4: Return browned pork to the pot and add 2 cups chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2.5 hours until pork is fork-tender and sauce thickens.
Step 5: Serve pork topped with 2 tbsp toasted sesame seeds and 1/4 cup chopped fresh cilantro alongside warm tortillas or rice.