Braised pork in lazy cherry ancho mole
Pork second courses
Mexican cuisine
I struggled trying to figure out what to do with cherries when they started popping up at the farmer’s market near our house, but after doing some research and perusing through a Mark Miller cookbook (always a good idea), I finally had some direction. This recipe was born out of frustration and indecision, but luckily, mole is one of those foods that invites EVERYONE to the party. <br /> <br />Sometimes containing upwards of 60 ingredients and often demanding an entire day to make, mole is definitely an undertaking. While all the work is certainly worth it, sometimes I’m just not up to it. Sometimes I just feel like being lazy. I've made so many lazy moles in my day, and while they aren’t as complex as they could be, I still find that they hit the spot; plus they’re really fun to make and easy to experiment with. Never underestimate the amount of joy I can derive from dumping a bunch of stuff in a food processor, blending it together, and seeing what happens.
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