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

Mexican mole is complex. The blueberries add to this complexity to create a hot-weather-friendly dish that will leave you wanting more. Visit stores that sell the spices loose and purchase just what you need.

View the recipe collection


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.

Food styling, recipes & photography David Neville