Oaxacan Pork Mole

Name: Oaxacan Pork Mole
Total time: 2100 s
Yield: 6 servings
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

Pork

10Ingredients

330Calories

35Minutes

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

servings:

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

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Directions

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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