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 (diced)
  • 1 tablespoon vegetable oil
  • 2 cups onion (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. Heat 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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