Chicken and Pork in Haskap Mole Sauce is a real fiesta of Mexican flavors meets succulent grilled chicken and pork on a bed of perfectly oven cooked Spanish rice. Levels of deep flavor notes from the trio of chilies, a little surprise of sweetness from the haskap berries, and furthermore a depth of richness consequently leaving you speechless!
Song of the day: “Relentless” by The Arkells.
Chicken and Pork in Haskap Mole Sauce is a sultry dance between the mysterious haskap berry and the wonderful array of ancho, mulato and pasilla peppers. If that’s not enough, add in that deep boldness of Mexican chocolate and beautifully grilled chicken and pork, leaving us a dish beyond words, because after having a bite all I could say is mmmmmm……………….
Can you hear it now “Chicken, again!” I think all of us as parents have heard this before right? However, have you seen, or better yet tasted it grilled and simmered with pork in a deep rich mole sauce containing haskap berries? Well, that is exactly what I did, thanks to inspirations from Rosy Farms “farm to table” dinner and Rick Bayless’s cooking show!
What is a Haskap Berry?
The question, I am hearing it now, what is a haskap berry? Well, I describe it as an elongated plump blueberry that has a deep rich blueberry/raspberry taste, also having hints of vanilla. The haskap has a thin skin and is full of juice, just the thing that I am going to put to very good use in this Chicken and Pork in Haskap Mole Sauce.
Anchos, Mulatos, and Pasilla Peppers meet Haskap Berry in the production of Chicken and Pork in Haskap Mole Sauce, ole!
Let’s take a few steps back to where it all began. It was a wonderful Sunday afternoon at Rosy farms, where we enjoyed great company and wonderful Haskap inspired food, drink, and dessert. It was there that I thought “I need to make something with this amazing berry”. For some reason, a mole kept coming to mind.
I love this part. I was channel surfing and came upon Rick Bayless and his cooking show “Mexican-One recipe at a time”. It just so happened that he was making a slow cooker mole with chicken and pork. “Serendipity”, isn’t it a wonderful thing? I would love for that to work with every thought though, lol. Day dreaming…………
Rick also showed a way to make a Spanish rice that was full proof and note-worthy. Fluffy and consistent each time. I’m sold, leaving my vision of using the haskap berry in a mole sauce to manifest!
I started the mole sauce in a pot then transferred it after the peppers were toasted into the slow cooker.
The smell of the garlic, the peppers, raisins, and almonds is amazing. We are going to trap those aromas in with the tomatoes, bread, haskaps, and chocolate allowing all those scents and note to mingle. The aroma was amazing in the first stages of cooking, however, now it’s absolutely heavenly! Look at that depth of color. This is going to be rich and flavorful after 6 hours of simmering in the slow cooker.
As you can see in the picture above, the mole is smooth because it is done in a blender with some vegetable stock. It becomes so velvety and has this rich sheen. I have to get a spoon and taste it. OMG, I love this! Even the grilled chicken and pork look so good and we are not even finished yet!
Back into the slow cooker it goes, and plop! In goes the chicken and pork. The pork I cut into pieces, however, I left the chicken thighs whole. The variety in size is great for visual presentation and furthermore more appealing to the palate.
This will cook for a couple hours and I can’t wait to taste this. Imagine that chicken just falling off the bone, and those morsels of pork bathed in that amazing mole just melting in my mouth, which consequently is causing some drooling…………..
Typically the mole is served with rice. I want to try Rick Bayless’s oven baked Spanish rice. I think it is going to be the perfect accompaniment for this Chicken and Pork in Haskap Mole Sauce. It is really easy:
- Saute onion and garlic in olive oil in an oven-safe crock pot
- Stir in rice and infuse with oil and veggies.
- Pour in vegetable broth
- Bring to a boil and cover
- Put in 350° F oven and bake for 30 minutes
- Fluff and serve!
I am so excited about this dish. It smells heavenly and just by spooning the sauce on that perfectly cooked rice it has me drooling.
Time to Taste!
Let’s get a fork and try some chicken. It is coming right off the bone and is so tender and absolutely delicious with the mole due to that slow cooking process.
Firstly, the taste of the chocolate is amazing. It pairs so well with the sweet, spicy smokiness of the chili trio. Secondly, those tomatoes just give enough acidity to balance the sweetness of the raisins. Thirdly, the almonds offer buttery, nutty notes to the mix, perfect with that dark chocolate backdrop.
The haskaps come through subtly, ever so balanced giving a richness and fruitiness in unison to the chocolate and smoky pepper combination.
I love that you still get that char and caramelization on the chicken and pork as a result of grilling first, consequently making the pork morsels juicy and tender, furthermore effortless to chomp on!
Lastly, the rice is perfect, a nice starch to sop up all the complex flavors of the mole allowing it to stand so well on its own, certainly flavorful with the infusion of soft onions and garlic hits.
This is a great family dinner, hence one that could make a few kids happy too! Alternatively, you could even take the meats and chop it up and make tacos, above all else, use that mole sauce!
Tired of the same old thing for dinner? Let us help kick your family supper Mexican-style with this Chicken and Pork in Haskap Mole Sauce. It’s fiesta time!
Song of the day: “Relentless” by The Arkells.Print
Chicken and Pork in Haskap Mole Sauce is a real fiesta of Mexican flavors meet succulent grilled chicken and pork on a bed of perfectly oven cooked Spanish rice. Levels of deep flavor notes from the trio of chilies, a little surprise of sweetness from the haskap berries, and furthermore a depth of richness consequently leaving you speechless.
- 4 Tbsp e.v.o. oil
- 6 medium (about 3 ounces) dried mulato chilies, seeded and cut into 1-inch pieces
- 3 medium (about 1 1/2 ounces) dried ancho chilies, seeded and cut into 1-inch pieces
- 5 medium (about 1 3/4 ounces) dried passilla chillies. seeded and cut into 1-inch pieces
- 3 cloves garlic
- 1 onion, chopped
- 3/4 cup whole almonds
- 1/2 cup raisins
- 1 1/2 cups haskap berries (or any other berry, or pineapple)
- 1 1/2 cups stewed tomatoes
- 2 tsp dried oregano
- 2 tsp flat leaf chopped parsley
- 1/2 tsp cinnamon
- 1/4 tsp fresh ground black pepper
- 1/4 tsp fennel seed ground fresh
- 1/8 tsp ground cloves
- 1/2 tablet of Mexican chocolate, 6 ounces
- slice of white bread, darkly toasted
- 1/4 cup organic cane sugar
- 6 cups vegetable stock
- 1/3 cup sesame seeds toasted
Chicken and pork:
- 1 Tbsp olive oil
- 4 medium sized chicken thighs
- 4 6-ounce pork chump chops
- salt and pepper
- 1/2 tsp each onion powder, garlic powder, paprika, celery powder, ground coriander, dried oregano
- 2 tsp raw cane sugar
- 2 cups Arborio rice
- 2 Tbsp olive oil
- 2 bay leaves
- 1 small walla onion, chopped including the stem
- 2 cloves garlic, minced
- salt and pepper to taste
- roughly 4 cups water
- 2 Tbsp flat leaf parsley, chopped
- Heat up olive oil in a large non-stick pan. Toss in chilies, garlic, almonds, raisins. Cook until chilies start to turn lighter on the interior and the almonds become creamy in color and toasty in aroma, about 5 minutes.
- Add in the stewed tomatoes juice and all, and haskaps. Cook for about 2 minutes. Add all the spices for the mole, chocolate, and bread. Pour in 2 cups water, sugar and 1 1/2 tsp salt.
- When the liquid comes to a simmer transfer this to a slow cooker scraping any bits from the bottom of the pan in. Cook on low setting for 6 hours.
Finishing the mole:
- Pour ingredients in the slow cooker into a large bowl. Scoop half the mixture into a blender with 3 cups of vegetable broth. Blend for about 5 minutes until smooth on a medium setting. Place a sieve over the crock of the slow cooker and pour mixture in the blender pressing the sauce through the sieve into the crock. Repeat this process again with the remaining half of the mole mixture.
- Pour in the remaining 2 cups of vegetable broth. If your mole looks too thick add a bit more vegetable broth to get the consistency you like.
- Season to taste with approx 1 tsp salt and 2-3 tsp sugar. Stir well.
Chicken and pork:
- Pre-heat BBQ to 400 degrees F.
- Combine all the spices for the chicken and pork in a bowl and blend well.
- Coat the chicken and pork with the spices and rub well until all pieces are coated.
- Place chicken and pork on the grill, turning as necessary.
- The chicken will take longer to cook. Pork about 10 minutes a side.
- For the chicken, use a thermometer and it should read between 160 and 170 degrees F. About 40 minutes in total.
- Take off grill and set aside.
- Cut pork chump chop into small pieces.
- Place chicken and pork into the mole sauce in slow cooker and set cooker on low. Simmer for about 1 hour, 2 is even better if you have the time.
- While chicken and pork are cooking in the slow cooker, take a medium size oven safe crock pot.
- Drizzle in olive oil and bring to a medium heat. Toss in garlic, onions, bay leaf and saute for 2-3 minutes until onions become translucent.
- Add in rice and coat with the mixture and oil. Pour in water and bring to boil. Place cover on crock pot and put in the oven for about 30 minutes.
- Take out of oven and fluff, garnish with chopped parsley.
Ready to serve:
- Scoop rice onto a plate and place chicken thighs and pork pieces off to the side.
- Pour some mole sauce over rice and meats.