Tonight we had a recipe that really fitted our week. Paula needed to make something that would be easy and allow her to sleep. We chose Slow Cooker Mole Pork from the March 2015 Food Network magazine. I made the sauce on Sunday and Paula just had to throw it all together when she got home from work on Monday morning.

Start by tearing 3 corn tortillas into small pieces. Toss the tortillas with 4 dried ancho chile peppers, 1/3 cup sesame seeds, 1/4 cup of raisins, 1/2 cup of diced onion, 2 cloves of smashed garlic and 2 teaspoons of five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture and cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.

Add 2 14.5 ounce cans of fire-roasted tomatoes and cook, stirring and scraping up any browned bits, until most of the liquid evaporates and the tomatoes start browning, about 6 minutes. Add 1 cup of chopped cilantro and 1 cup of water. Bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker or do like we did and store the sauce in a container in the refrigerator.

Season approximately 3 pounds of pork butt with salt and pepper. Add to the slow cooker. Cover and cook on low, 8 hours.

Before serving the pork, pierce enough sweet potatoes for everyone who is going to enjoy this meal several times with a fork and then microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice or shred. Top with any the sauce that remains in the slow cooker and any remaining cilantro. Serve with the sweet potatoes and tortillas.

One of the best things was that we made enough of this pork that we were able to enjoy it as leftovers later in the week!