Holy Pumpkin Mole Enmoladas

What the heck is an enmolada!? Well, that would be an enchilada with mole sauce. This is one recipe that has multiple glorious bouquets that scent the house with delicious complexities for hours afterwards. I have never cooked both the pork and the mole at the same time because I'm afraid the combined aromas might make me collapse under an avalanche of YUM!

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This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other lip-smacking dinner recipes to choose from (not to mention an entire Mexican chapter!) in my first best-selling cookbook. Order your copy today. 

Holy Pumpkin Mole Enmoladas

Serves 6 to 8

For the pork

2 1/2 pound pork butt (boneless shoulder)

2 teaspoons coarse salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon ground cinnamon

2 tablespoons canola oil

1 yellow onion, quartered and separated

1/3 cup apple cider vinegar

2 cups orange juice

1 cup chicken broth

Slice butt in four even pieces.

To make rub: in medium bowl, whisk together salt, pepper, paprika, cumin, oregano, cinnamon. Roll meat in rub and let sit 20 to 30 minutes to season.

Heat oven to 375°F.

In large, heavy, oven-safe lidded pot or Dutch oven, heat oil till shimmering. Sear pork on all sides till fat starts to render and spices are lightly toasted, about 5 minutes.

Scatter onion over meat, carefully pour cider vinegar over.

Add orange juice and chicken stock, push onion into liquid.

Cover in oven and cook 1 1/2 to 2 hours till tender, turning meat over once every 30 minutes.

Let cool, pull pork apart, reserve for later enmolada assembly. Reheat with a bit of water to re-hydrate as needed.

For the holy pumpkin mole

1/2 heaping cup shelled and salted pumpkin seeds, medium-ground in processor (like coarse oatmeal)

1 tablespoon ground ancho chile

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika (regular, smoked, or hot)

1/2 teaspoon ground cloves

1/4 teaspoon ground cumin

1/4 teaspoon cinnamon

8 ounces tomato sauce

8 ounces pumpkin purée

1/4 cup chicken broth

1 tablespoon brown sugar

Juice of 1 lime

2 tablespoons dutch process cocoa powder

Measure all ingredients. In large pot or saucepan over medium heat, together toast ground pumpkin seeds, ancho chile, salt, pepper, paprika, cloves, cumin, cinnamon, 5 minutes. If needed, lower heat, don't scorch. Stir constantly. Let cool for a few minutes before adding liquids.

Stir in tomato sauce, pumpkin, broth, sugar, lime juice, cocoa.

Simmer over low heat, stirring constantly to keep from spattering, 10 minutes.

Refrigerate, covered, for a few hours for flavors to meld. Reheat as needed.

For the enmoladas, and sides

Corn tortillas

Toasted sesame seeds

Sour cream

Medium red onion, thinly sliced

Cilantro leaves

Guacamole with sliced red pimento garnish

Black beans

Mexican rice

To serve: Heat 4 or 5 corn tortillas in microwave on plate covered in damp paper towel, 40 seconds. Spread hot "holy mole" on corn tortillas, top with pork, top with more sauce.

Toppings: toasted sesame seeds, dollops of sour cream, thinly sliced red onion, cilantro leaves. Sides: guacamole with sliced pimento to garnish. Seasoned black and/or red beans, Mexican rice.

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Here I am on Great Day Houston cooking up this great recipe with my (hungry!) friend Deborah Duncan. Click on the pic to go to the video.

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