This is a sponsored partnership between National Geographic and Hispanic Kitchen
Mexican food is one of the top three most popular cuisines in the United States and is globally beloved. What many aren’t aware of is how incredibly rich and diverse Mexico’s food culture is across the nation’s different regions. One of our favorites is Oaxaca. Full of folklore, history, color and flavor, Oaxaca is one of Mexico’s major gastronomic, historical, and gastro-historical centers.
Oaxaca is known for its food and as the reign of mole – that heavenly paste resulting from combining chocolate and chile. Due to its complicated and lengthy cooking process, mole is traditionally reserved for very special occasions. Oaxaca has over 200 known preparations for mole! However, seven are most notable, giving Oaxaca the nickname of “land of the seven moles.”
In the new season of National Geographic’s, Gordon Ramsay: Uncharted, chef Ramsay laces his boots and buckles up for a magical journey to Mexico’s Oaxaca region, where he meets acclaimed, Mexico City chef, Gabriela Cámara.
Credit: National Geographic/Justin Mandel
During their culinary expedition through Oaxaca, chef Gabriela Cámara prepares chef Ramsay’s dish: Pulled Pork and Mole-Stuffed Chile Relleno, which we are excited to share the recipe with you below. (Just the name makes our mouths water!). As chef Gabriela Cámara says, “Oaxaca is mole, mole is Oaxaca.”
Credit: National Geographic/Justin Mandel
PULLED PORK & MOLE STUFFED CHILE RELLENO
Yields: 10 Chile Rellenos
This is a labor of love recipe, the mole and braised pork can both be made ahead of time and assembled day of, into the Chile Rellenos – the flavors are outstanding and definitely worth the work!
Braised Pork Shoulder:
- 2 pounds boneless pork shoulder
- Kosher Salt and Freshly ground pepper
- Vegetable Oil, for cooking
- 2 sprigs thyme
- 1 tablespoon Mexican oregano
- 1 yellow onion, diced medium
- 3 garlic cloves, crushed
- 2 Roma tomatoes, quartered
- 1 celery stalks, diced dice
- 1 cup of Mexican lager
- ½ cup of Mezcal (optional)
- 3-4 cups chicken stock
- 2 cups Mole Coloradito (Recipe to Follow)
- 10 poblano peppers
- 1 cup shredded Oaxaca cheese
- 6 eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon salt
- Blended Oil, for frying
- ½ cup Queso fresco, crumbled, for garnish
- Fresh Picked Cilantro, for garnish
- Prepare braised pork – Generously season pork with salt and pepper, allow to marinate 30 minutes at room temperature. Heat a dutch oven over high-heat and sear pork until golden brown and caramelized on all sides. Remove from pot and set aside. Add onion, celery, and garlic cooking until tender and caramelized, about 3-5 minutes. Add tomatoes and cook for an additional 3 minutes, until skin blisters slightly.
- Return pork to pot, along with thyme and oregano. Pour in beer and mezcal, bring to a boil and simmer until reduced by half. Pour in chicken stock and bring to a boil, cover and reduce to a simmer. Braise pork until very tender and meat falls aways with a fork, about 2 hours. Remove from heat and allow to cool in juices before pulling.
- Next, prepare chiles for chile rellenos pop onto an open flame and char until peppers and blackened and blister, turning frequently, about 20-30 minutes*. Remove from heat, place in a bowl and cover with plastic wrap to steam. Using hands (do not rinse with water or you will rinse off all the smoky, charred flavor) peel off charred skin and carefully scoop out seeds and discard.
- Pull braised pork and toss together with Mole Coloradito until coated evenly. Taste and season with salt as needed and stir in cheese. Stuff each pepper with a generous spoonful of filling.
- Heat a large 2-inch deep pan with vegetable oil for frying over medium heat and set aside a baking sheet lined with paper towels.
- Prepare “batter”. Whisk egg yolks until smooth and season with a pinch of salt. In a separate bowl, whisk egg whites to stiff peaks, gently fold in yolks until incorporated. Season flour with salt and place in a shallow dish. Gently dip each pepper in seasoned flour, shaking off excess before dipping into egg batter. Gently place into hot frying oil and fry until golden brown on both sides, about 7-10 minutes total (I suggest frying no more than 2 at a time, depending on the size of your pot). Drain on prepared baking sheet and season with salt. Repeat with remaining peppers.
- To serve – spoon a heaping spoonful of mole onto a plate and top with crispy, stuffed chile rellenos. Garnish with crumbled queso fresco and fresh cilantro. Serve immediately.
Don’t Miss National Geographic’s, Gordon Ramsay: Uncharted
Gordon Ramsay laces his boots, grabs his knives and buckles up as he hits the road to embark on exhilarating adventures, exploring world cultures through food in National Geographic’s Gordon Ramsay: Uncharted. The multi-Michelin-star chef and Ironman athlete feasts his way around the globe – risking life and limb in daring missions – in pursuit of culinary inspiration and edible excellence. Under the guidance of local experts and food legends he meets along the way, Ramsay will partake in culinary customs, learn about delicious delicacies and taste fresh flavors unique to each region. In this third season, Ramsay travels to Portugal, Croatia, Mexico, Texas, Maine, Puerto Rico, Iceland, the Smoky Mountains, Finland and Michigan.
Make sure you catch the new season of National Geographic’s cooking expedition series airing weekly on Sundays at 9/8c. Streaming on Disney+