Well it took a few false starts, a few days of unseasonably warm weather, but we are finally in autumn land. Since the arrival of Brutus the brute (this dog was so aptly named, glad we kept his moniker after adopting him) I am very attuned to seasonal changes. I usually take a walk through Nunhead cemetery every morning – the second largest of London’s Victorian cemeteries. It is an enchanting place, quiet apart from the rustling of the trees and bird song early in the day, and where I do a lot of thinking and recipe plotting. The paths are now getting carpeted by fallen leaves and my thoughts have turned to comfort food.
Despite the chilli, the mole sauce is not particularly spicy which is good if you are planning to serve these to youngsters. My two kids, who can be very fussy indeed, loved this dish. But for us grown ups, a generous topping of Baxters Jalapeños Deli Toppers brings a real injection of heat and flavour. The jalapeños also work great in nachos and most Mexican dishes.
- 900g | 2lbs boneless pork shoulder
- 2 dried ancho chillies (you can also use 1tsp chipotle paste)
- 1x400g | 14oz can chopped tomatoes in tomato sauce
- 3 large garlic cloves, peeled
- 2 red onions, peeled and roughly chopped
- 4 squares dark chocolate
- 1 tbsp smooth peanut butter
- 1 tbsp sugar
- 1 small cinnamon stick
- salt and pepper to season
- a little vegetable oil to sear the pork
- 6 small flour tortillas (or four large)
- 100g | 3oz grated cheddar cheese (or more, if you like)
- 2-3 tbsp Baxters Jalapeños Deli Toppers, diced, to serve
- fresh coriander (cilantro), roughly chopped, to serve
- Season the pork with salt and black pepper. Heat a splash of vegetable oil in a large frying pan. Sear the pork on all sides until nicely browned and set aside.
- Put the dried chillies in a bowl and cover with boiling water. Leave for five minutes to rehydrate. Remove the stalks, slice open and remove the seeds. Pulse with a little of the water in a blender or food processor until you have a thick paste.
- Add the chopped tomatoes, onion, garlic, chocolate, peanut butter and sugar to the food processor and pulse until the ingredients are well blended.
- Pour the sauce into the slow cooker and add the pork and cinnamon stick. Turn the pork over once to coat in the sauce but position fat-side up. Cook for 8 hours on low.
- Preheat the oven to 180C (350F). Carefully transfer the pork to a platter and shred with a fork, discarding any large pieces of fat.
- Remove the cinnamon stick from the sauce and if you can strain some of the fat off either by chilling it and removing the fat layer or by using a gravy fat separator jug.
- Mix a few tablespoons of the sauce in with the pulled pork. Pour half of remaining sauce in a large baking dish (my dish was too small you will note).
- Divide the meat between the tortillas and roll them up tightly. Place in the baking dish, seam side down.
- Top with remaining sauce and sprinkle with the cheese. Bake for 20-25 minutes or until the cheese is melted.
- Sprinkle the chopped jalapeños and coriander over the enchiladas and serve warm.
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