Flavor pairings for Mole poblano

[Chris Hennes]

I was digging through the freezer and found a packet of Bayless's Mole Rojo Clásico from "Fiesta at Rick's"—it's a great sauce, which I had forgotten all about. Right now it's in with a pork shoulder sous vide (65°C for 36 hrs), but I haven't though much about what to serve it with. I'd like some atypical (e.g. non-Mexican) ideas for flavor pairings. Does anyone have any ideas for what to serve it with that might be a bit outside the norm?

[heidih]

Since it appears to be a bit nippy in Norman, you may want to bring a little springy brightness to the table. My first thoughts were a slaw with a tamarind dressing and rice in the tahdig style with raisins/currant/ dried cranberry to echo the mole, but accented with citrus zest. 

 

Edited to note that I have not made a tamarind dressing for slaw but the idea in this other topic has been on my mind: http://forums.egullet.org/topic/147257-cabbage/page-2#entry1956760

Edited March 16, 2014 by heidih (log)

[natasha1270]

I've been planning to make some steamed pork buns and think pork & mole would be great in either a filled bun or sandwich style with slaw on the side as Heidi suggested.

[djyee100]

You could layer the mole between cooked lasagna noodles, along with some shredded manchego cheese or mild goat cheese, for a Mexican/fusion "lasagna." Heat the whole business in the oven so that the cheese melts and the flavors combine. Hmm...I want a green note in there. Sprinkle some chopped cilantro on top before service?

 

Or maybe put slaw on the side for this, too. It sounds good.

 

Only some ideas in my head. I haven't tried any of this. I'm leaving the experimentation up to you. Pls let us know what you decide.

[Plantes Vertes]

You could try it with nasi lemak and sambal, or Carribean rice and peas and fried plantains, or make it into a pie with mashed sweet potato on top.

Edited March 17, 2014 by Plantes Vertes (log)

[Mjx]

It would be great over risotto or gnocchi (pumpkin gnocchi, in particular).