How long does it take to make First‑Attempt Pork Mole?

About 4 hours 30 minutes in total: 30 minutes of prep and 4 hours of cooking.

How many servings does this First‑Attempt Pork Mole recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this First‑Attempt Pork Mole recipe come from?

It was shared by Oscar on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Pork Mole – 4-Hour Slow-Cooked Recipe

Name: Pork Mole – 4-Hour Slow-Cooked Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb pork Boston butt; 2 tbsp olive oil; 1 medium onion; 2 medium tomato; 4 guajillo chilies; 4 pasilla chilies; 4 ancho chilies; 0.5 cup almonds; 2 tbsp sesame seeds; 1 cup orange juice; 50 g dark chocolate; to taste salt; to taste black pepper; green salsa; tortillas

A bold, smoky pork mole that marries the earthy depth of guajillo, pasilla, and ancho chilies with the sweetness of orange juice and the richness of dark chocolate. The slow‑cooked pork becomes a silky, flavorful foundation, while toasted nuts and sesame add texture and depth. This comforting dish is perfect for a special dinner that honors Mexican culinary tradition.

Recipe by Oscar· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

30 min

Cook Time

4 hr

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

4 hr 30 min estimated total time for 6 servings.

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Dinner Mexican Pork Mole

Ingredients

1 lb pork Boston butt
green salsa
tortillas

Mole Sauce

4 guajillo chilies
4 pasilla chilies
4 ancho chilies
1 medium onion
2 medium tomato
1/2 cup almonds
2 tbsp sesame seeds
1 cup orange juice
1 4/5 oz dark chocolate
2 tbsp olive oil
to taste salt
to taste black pepper

Instructions

1
Heat the olive oil in a large pot over medium heat.
2
Cut the pork Boston butt into large chunks.
3
Place the raw pork chunks into the pot and sear until lightly browned.
4
Add the diced onion and sauté until translucent.
5
Add the diced tomato and cook until softened.
6
Toast the almonds and sesame seeds in a dry pan until fragrant, then add them to the pot.
7
In a blender, combine the guajillo, pasilla, and ancho chilies with a splash of water, then blend into a smooth paste.
8
Pour the chili paste into the pot and stir to coat the vegetables.
9
Add the roasted vegetables (onions, tomatoes, chilies) to the pot.
10
Pour the orange juice over the seared pork chunks in the pot.
11
Season with salt and black pepper, then bring the mixture to a gentle simmer.
12
Cover and cook for about 4 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
13
Near the end of cooking, stir in the chopped dark chocolate until fully melted and incorporated.
14
Taste and adjust seasoning if needed.
15
Serve hot, optionally garnished with fresh cilantro or sliced avocado, accompanied by green salsa and warm tortillas.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Sear the pork first

Brown the pork chunks in olive oil before adding any other ingredients.

Toast nuts separately

Toast almonds and sesame seeds in a dry pan until fragrant, then stir them into the pot.

Blend chilies with a splash of water

Combine the three chilies with a little water in a blender.

Stir occasionally during the long simmer

Cover and cook for about 4 hours, stirring occasionally.

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