Stewed Pork in Red Oaxacan Mole with Toasted Sesame

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Slow-cooked pork shoulder simmered in a fragrant and slightly spicy red mole, enriched with toasted sesame seeds and dried chilies for a layered flavor profile. This mexican-inspired pork ready in about 140 minutes pairs cut into 2-inch cubes pork shoulder, dried guajillo chilies, dried ancho chilies 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, cut into 2-inch cubes pork shoulder
• 4 pieces dried guajillo chilies
• 3 pieces dried ancho chilies
• 1 medium, sliced white onion
• 4 cloves, minced garlic cloves
• 2 medium, chopped tomato
• 3 tbsp toasted sesame seeds
• 1 piece cinnamon stick
• 3 whole cloves cloves
• 4 tbsp vegetable oil
• 2 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp brown sugar

Instructions

1. Step 1: Toast 4 dried guajillo and 3 dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 20 minutes to soften.
2. Step 2: Heat 4 tbsp vegetable oil in a large heavy pot over medium-high heat. Season 2 lbs cubed pork shoulder with 1 tsp salt and 1/2 tsp black pepper. Sear pork cubes in batches for 4-5 minutes per side until browned. Remove and set aside.
3. Step 3: In the same pot, add 1 medium sliced white onion and 4 minced garlic cloves, sauté for 5 minutes until softened and golden.
4. Step 4: Add 2 chopped medium tomatoes and cook for 5 minutes until pulpy.
5. Step 5: Drain chilies and blend with 3 tbsp toasted sesame seeds, 1 cinnamon stick, 3 whole cloves, 1 tsp brown sugar, 1 tsp salt, 1/2 tsp black pepper, and 1 cup chicken broth until smooth.
6. Step 6: Pour blended mole sauce into the pot and cook over medium heat for 5 minutes until thickened and aromatic.
7. Step 7: Return pork to the pot, add remaining 1 cup chicken broth, cover, and simmer on low heat for 1 1/2 hours until pork is tender and sauce coats the meat.
8. Step 8: Serve hot with warm corn tortillas or rice, garnished with extra toasted sesame seeds if desired.