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updated: 10/18/2017 11:44 AM

Darla Pitts' Pork Mole on Ghost Pepper Hash with Broccoli Raab Salsa Verde

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  • Darla Pitts' Pork Mole on Ghost Pepper Hash with Broccoli Raab Salsa Verde

      Darla Pitts' Pork Mole on Ghost Pepper Hash with Broccoli Raab Salsa Verde
    Mark Welsh | Staff Photographer

  • Darla Pitts

    Darla Pitts

  • Darla Pitts' Pork Mole on Ghost Pepper Hash with Broccoli Raab Salsa Verde

      Darla Pitts' Pork Mole on Ghost Pepper Hash with Broccoli Raab Salsa Verde
    Mark Welsh | Staff Photographer

 
Editor's note: Recipes appear as submitted and written by contestants.

Broccoli Raab Salsa Verde

- 1/2 lb tomatillos, husked

- ½ bunch of broccoli raab, thick stems removed

- ½ cup chopped white onion

- 4 cloves of garlic

- 6 sprigs of fresh cilantro

- 2 jalapeño peppers, stemmed

- 1 Tbsp of oregano

- ½ tsp. of cumin

- 1 cup of water

In a blender or food processor, combine the tomatillos, broccoli raab, onion, garlic, jalapeños, cilantro with a ¼ cup of water and process to a coarse puree. Place in a medium size sauce pan and add remaining ingredients. Heat until boiling and then simmer on low heat for 15 minutes, stirring occasionally. Place salsa in a bowl, cover, and refrigerate for an hour.

Pork Mole

- 1½ lbs. of boneless pork chops

- 12 ounces of Dr Pepper

- 1 Tbsp Smoked ghost pepper coconut oil

- 3 cloves of garlic, minced

- ½ cup onion

- 1 8 ounce can of tomato sauce

- ½ cup of chicken broth

- 1 Tbsp creamy peanut butter

- ½ cup of dark

- 1 Tbsp ancho chili powder

- 1 tsp. ground cinnamon

- ½ tsp. cumin

- ½ tsp. Mexican oregano

- 1 tsp. cornstarch

Place pork chops and Dr Pepper into a slow cooker on low for 3 hours. In a medium sauce pan, heat the coconut oil and cook onion and garlic until translucent (roughly 5 minutes). Add remaining ingredients and simmer on low heat for 10 minutes, whisking every couple minutes. Shred pork chops with a fork and add mole sauce to the slow cooker. Combine mole and pork well, leave in slow cooker on low for an additional 30 minutes, then serve.

Ghost Pepper Hash

- 3 sweet potatoes (large dice)

- 1 poblano pepper (medium diced)

- 1 small white onion (medium diced)

- 2 cloves of garlic minced

- 1/3 cup of ghost pepper coconut oil

- 1 tsp. Mexican oregano

- ½ tsp. ground black pepper

- Salt to taste

Par bake potatoes in microwave for 8 minutes after dicing. In a medium size skillet, add ghost pepper coconut oil and put on medium heat until the oil liquefies. Add potatoes, pepper, onion, and spices into the skillet and cook to golden brown (approximately 12-15 minutes). Add garlic approximately 43 minutes before hash is finished.

Extras

Eggs

Tortilla shells

Hot sauce

To plate: Place hot hash onto a plate as your base. Top with pork mole and eggs prepared to your liking. Serve with a side of Broccoli Raab Salsa Verde. You can also warm corn or flour tortillas to accompany the dish. And for those that like a little more heat, add your favorite hot sauce. Recipe serves 4.

Darla Pitts

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