Slow-Cooked Pork in Red Chili Pasilla Mole

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

Tender pork shoulder simmered in a deeply flavored red pasilla chili mole, showcasing Oaxaca's rich mole tradition. This mexican-inspired pork ready in about 170 minutes pairs cut into 2-inch chunks 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Stir in 1 cup pasilla chili mole paste and cook for 2 minutes until it darkens and releases aroma.
  4. 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.
  5. Step 5: Serve pork topped with 2 tbsp toasted sesame seeds and 1/4 cup chopped fresh cilantro alongside warm tortillas or rice.

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Frequently asked questions

How long does Slow-Cooked Pork in Red Chili Pasilla Mole take to make?

Total time is about 170 minutes (20 min prep + 150 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 Slow-Cooked Pork in Red Chili Pasilla Mole?

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 pasilla chili mole paste from drying out.

Can I substitute ingredients in Slow-Cooked Pork in Red Chili Pasilla Mole?

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 Slow-Cooked Pork in Red Chili Pasilla Mole 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 Slow-Cooked Pork in Red Chili Pasilla Mole?

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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