Oaxacan Pork Mole

Pork
Oaxacan Pork Mole
0
10
330
35

Description

The spicy Mexican-inspired paste mole—made with chiles, spices and chocolate—is often used to coat poultry or meats before cooking. Here this tasty concoction simmers with diced pork to make a sublime topping for rice, beans or couscous.

Ingredients

  • 1 1/2 pounds boneless pork loin roast (diced)
  • 1 tablespoon vegetable oil
  • 2 cups onions (diced)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons cocoa
  • 2 teaspoons ground cinnamon
  • 56 ounces crushed tomatoes
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar

Directions

  1. 1Heat oil in 4-quart saucepan; sauté pork and onion, stirring, until pork is lightly browned. Stir in cumin, chili powder, cocoa and cinnamon; stir to coat pork. Add tomatoes, salt and sugar, simmer for 10-15 minutes. Serve over hot cooked rice.
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NutritionView more

330Calories
Sodium25%DV610mg
Fat18%DV12g
Protein59%DV30g
Carbs9%DV26g
Fiber28%DV7g

PER SERVING *

Calories330Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat2.5g13%
Trans Fat0g
Cholesterol75mg25%
Sodium610mg25%
Potassium1300mg37%
Protein30g59%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber7g28%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.