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Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.
Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards. |
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Roast Pork with Holy Mole Sauce and Mexican Rice
Courtesy of "The Wine Lover Cooks With Wine" cookbook by Sid Goldstein
Serves 6 as an entrée
ROAST PORK
INGREDIENTS
- 1 4-pound pork roast, rolled and tied
- 1/2 teaspoon kosher salt
- 1/3 teaspoon crushed black peppercorns
- 1/2 teaspoon ground cinnamon 1 teaspoon dried oregano
- 1/4 teaspoon ground sage
- 3 tablespoons olive oil
MOLE
INGREDIENTS
- 1 1/3 cups sliced yellow onions
- 1 1/2 tablespoons chopped garlic
- 1 1/2 tablespoons toasted sesame seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon coriander seed, toasted and crushed
- 1 1/2 tablespoons chopped, seeded pasilla chiles
- * (See Note)
- 1 tablespoon chopped chipotle chiles in adobo
- * (See Note)
- 2 tablespoons chopped fresh cilantro
- 3 1/2 cups chicken stock
- 1/4 cup smooth peanut butter
- 4 1/2 tablespoons tomato paste
- 7 tablespoons raisins
- 2 1/4 oun ces unsweetened chocolate, chopped
- *(See Note)
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper
MEXICAN RICE
INGREDIENTS
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 tablespoons minced shallots
- 1 cup chopped yellow onions
- 2 cups basmati rice
- 2 1/2 teaspoons ground cumin
- 2 teaspoons ground oregano
- 1 teaspoon toasted fennel seed
- 3 cups chicken stock
- 1 14 -ounce can chopped tomatoes with juice
- 8 ounces feta cheese (tomato -basil), cut into
- 1/4 cubes
- 1 cup chopped, roasted, peeled and seeded
- peppers (yellow and red bell peppers,
- Anaheim chiles)
- Garnish - cilantro sprigs and lime slices
DIRECTIONS
Sprinkle pork roast with salt, pepper, cinnamon, cumin, oregano and sage and rub into roast on all sides.
In a large sauté pan or skillet over medium heat, heat olive oil. Place pork roast in pan and lightly brown on all sides, including ends. To brown ends, hold pork roast upright with a large fork. When browned, remove pork from pan and put in a glass baking dish. Reserve oil for mole sauce. Refrigerate pork roast, covered, until ready to cook.
In a preheated 350°F oven, roast pork for 1 ½ hours, until it reaches an internal temperature of 165°F. (The roast can also be cooked on a gas grill over indirect medium heat with great results.)
Meanwhile, to make mole, using the same pan that was used for searing the pork, sauté onions and garlic over medium heat for 5 to 6 minutes, until onions are translucent. Add sesame seeds, cinnamon, cloves, coriander seed, pasilla chiles, chipotle, and cilantro and continue cooking for 3 to 4 minutes, stirring frequently. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Pour stock mixture into a food processor or blender. Add peanut butter, tomato paste, raisins, chocolate, and lime juice and process until smooth. Return sauce to pan and simmer, covered, for 35 to 40 minutes. Thin with additional stock, if necessary. Sauce should be fairly thick. Season to taste.
To make Mexican rice, in a medium sauté pan or skillet over medium heat, heat butter and oil. Add shallots and onions and sauté for 4 to 5 minutes, until onions are translucent. Add rice, cumin, oregano, and fennel seed, and sauté for 2 to 3 minutes, stirring frequently.
Add stock and tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 10 to 12 minutes or until most of liquid is absorbed in rice. Stir in feta and peppers, cover, and continue to cook for 5 to 7 minutes. Remove from heat and allow the rice to rest for 10 minutes. Fluff with a fork thoroughly prior to serving.
To serve, slice pork and place on plates. Top with mole and serve rice on the side. Garnish with cilantro sprigs and lime slices.
*NOTES: Pasilla peppers are dried chiles that can be found in most grocery stores. Chipotle in adobo is a fiery Latin condiment made with smoked jalapeno peppers that are pickled in vinegar. It can be found canned in the ethnic foods aisles of many supermarkets. For the chocolate, try to find Mexican unsweetened chocolate available in the gourmet or international sections of many grocery stores.
WINE PAIRING
- Serve this dish with 2006 Quivira Grenache Rosé
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