Pork Belly Tacos with Hibiscus Mole

Pork belly is cooked and tenderized in a white wine broth, then drenched in Hibiscus Mole flavored with ancho, pasilla, and morita chilies, sweetened with prunes, raisins, apple, and plantain.



  • 2 pounds (900 g) pork belly
  • ½ cup (120 ml) white wine
  • 4 cups (960 ml) chicken broth
  • ½ (65 g) medium onion, halved
  • 2 small garlic clove, peeled
  • 1 bay leaf
  • 1 Tablespoon whole black peppercorns
  • ½ cup (55 g) celery, diced
  • 1 teaspoon (3 g) salt, optional
  • ½ cup (20 g) fresh cilantro leaves, packed
  • hibiscus mole see recipe
  • 4 tortillas
  • fresh cilantro leaves, for garnish
  • crushed peanuts for garnish
  • jicama julienned for garnish


  1. Preheat oven to 90°C (200°F).
  2. In a dutch oven, sear pork belly on both sides.
  3. Add white wine, chicken stock, onion, garlic, bay leaf, peppercorn, celery, salt, and cilantro to the pot and bring to a boil.
  4. Cover and cook in preheated oven for 8 hours.
  5. Remove pork belly from broth and cool in refrigerator.
  6. Heat a sauté pan and sear pork belly on all sides until golden brown. Pour mole sauce over top and heat through.
  7. To serve, top tortillas with pork belly and sauce. Garnish with cilantro, peanuts, and jicama.
  8. Place lard into a medium saucepan and heat. Fry each of the following ingredients individually and set aside to cool: garlic, shallots, onion, apple, prunes, raisins, almonds, plantain, and corn tortilla.             
  9. Place all ingredients into the Vitamix container in the order listed and secure lid.
  10. Select Variable 1.
  11. Switch machine to start and slowly increase speed to Variable 10, then to High.
  12. Blend for 1 minute.
  13. Pour sauce into a large pot and bring to a boil. Reduce heat and allow to simmer for 30 minutes.