Blueberry Mole With Pork Shoulder

Food styling, recipes & photography David Neville

	4 dried pasilla chillies (I used Tio Pablo brand)
	4 dried chipotle chillies (Tio Pablo brand)
	½ cup neutral oil
	1 medium-sized white onion, sliced
	4 cloves garlic, peeled
	5 whole cloves
	2 star anise
	1 teaspoon coriander seeds
	1 teaspoon cumin seeds
	1 teaspoon black peppercorns
	¼ teaspoon cinnamon powder
	½ cup sesame seeds
	¼ cup raw almonds
	¼ cup peanuts
	¼ cup sultanas
	1 medium-sized banana, chopped
	2 slices stale bread, toasted
	300g blueberries, plus extra to serve
	1.2 litres vegetable stock
	½ cup dark chocolate chips
	1.5kg pork shoulder
	wholemeal tortillas, to serve
	fresh oregano, to serve

1.	Split open the dried chillies and discard the seeds.
2.	Heat the oil over a medium heat and gently fry the onions, garlic and chillies for 4-5 minutes, stirring regularly.
3.	Tip the fried ingredients and oil into a large pot and set aside.
4.	Put the cloves, anise, coriander, cumin, black pepper and cinnamon into a mortar and grind to a semi-coarse powder.
5.	Add the spices to the pot of fried onions/chillies and oil and gently fry over a medium heat for 3-4 minutes until aromatic.
6.	Add the sesame seeds, almonds, peanuts and sultanas and continue frying for an additional 3-4 minutes.
7.	Add the chopped banana, toasted bread, blueberries and 600ml of stock.
8.	Bring to a simmer, stirring regularly.
9.	Blend the ingredients into a thick sauce and strain into a slow cooker.
10.	Add the remaining stock, chocolate and pork shoulder and cook for 6 hours (or cook in a covered ovenproof dish at 110°C).
11.	Shred the pork shoulder and serve with grilled wholemeal tortillas, fresh oregano and blueberries.