First‑Attempt Pork Mole

Heat the olive oil in a large pot over medium heat.

Cut the pork Boston butt into large chunks.

Place the raw pork chunks into the pot and sear until lightly browned.

Add the diced onion and sauté until translucent.

Add the diced tomato and cook until softened.

Toast the almonds and sesame seeds in a dry pan until fragrant, then add them to the pot.

In a blender, combine the guajillo, pasilla, and ancho chilies with a splash of water, then blend into a smooth paste.

Pour the chili paste into the pot and stir to coat the vegetables.

Add the roasted vegetables (onions, tomatoes, chilies) to the pot.

Pour the orange juice over the seared pork chunks in the pot.

Season with salt and black pepper, then bring the mixture to a gentle simmer.

Cover and cook for about 4 hours, stirring occasionally, until the pork is tender and the sauce has thickened.

Near the end of cooking, stir in the chopped dark chocolate until fully melted and incorporated.

Taste and adjust seasoning if needed.

Serve hot, optionally garnished with fresh cilantro or sliced avocado, accompanied by green salsa and warm tortillas.