Pork Picadillo Enchiladas with Mole Sauce

Print Recipe
Pork Picadillo Enchilada Mole

Craving a new twist on enchiladas? This mouthwatering version features slow-roasted pork and a rich mole. Yields 20 enchiladas.


Mole Sauce
3 dried pasilla (ancho) chilies, seeded and stemmed
1 tomato, halved
1/4 yellow onion
1 1/2 oz Mexican chocolate (from your Market Bakery)
1/4 t ground cinnamon
1 T fresh oregano leaves
1 garlic clove
1/2 cube Knorr chicken bouillon
1 T tomato paste
1/4 t salt
1/4 t pepper
1 c reserved chili water
1 t vegetable oil
2 t sugar

Pork Picadillo
1 1/2 lb pork shoulder roast
salt and pepper to taste
2 T olive oil
1 tomato, quartered
2 T tomato paste
1 T fresh oregano
1 cube Knorr chicken bouillon
1/4 t ground cloves
2 T canned jalapeños, diced
3 T fresh lime juice
1 garlic clove
1 c water
1 yellow onion, diced into 1/4” pieces
2 ea carrots (peeled), yellow potatoes and small zucchini, diced into 1/4” pieces
3 bay leaves

Assemble and Garnish
1 c vegetable oil
20 corn tortillas
1 c queso fresco, crumbled
cabbage, shredded
radishes, sliced
onion, sliced


Mole Sauce
In a sauce pot, cover chilies with 2 c water; boil for 5 min. Drain and reserve liquid. Puree chilies with remaining ingredients, except oil. Heat oil in large skillet. Strain puree and cook in oil 10 min. Set aside.

Pork Picadillo
Preheat oven to 300 degrees. Season pork generously with salt and pepper. Place in an oven-proof dish, cover tightly and bake for 3 hours, until very tender. Cool, shred and set aside. In a food processor, puree tomato, paste, oregano, bouillon, cloves, jalapeños, lime juice, garlic and water; set aside. Over med heat, sauté onions in oil 5 min. Add puree, carrots and potatoes; cook until softened. Add zucchini, simmer 5 min. Add pork, heat through. Season with salt and pepper to taste.

Assemble and Garnish
In a skillet over med heat, add oil and cook tortillas one at a time until soft (15 seconds per side). Drain excess oil from tortillas and dip into mole sauce. Add 1/4 cup Picadillo and roll up or fold. Place onto a serving dish and garnish with queso fresco, cabbage, radishes and onions. Serve immediately.