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
- 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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