Pork Loin with Mole de Olla

Pork
Pork Loin with Mole de Olla
3
17
150
55

Ingredients

2 pounds pork loin roast (cut into 1/2-inch cubes)
4 quarts water
10 chile pepper (guajillo, stemmed, seeded and ground)
1 teaspoon fresh thyme
1 teaspoon fresh basil
1 teaspoon fresh marjoram
3 cloves garlic
3 cups chicken broth
1 teaspoon salt
1 teaspoon cumin
1 cup potatoes (cut into 1/2-inch cubes)
1 cup carrots (cut in 1/2-inch cubes)
1 cup chayotes (cut into 1/2-inch cubes)
1 cup garbanzo beans (drained)
3 cups water
1/4 cup fresh cilantro (finely chopped)
1/2 cup onions (finely diced)

Directions

1In a medium saucepan, boil pork in 4 quarts of water for 10 minutes, skimming foam if necessary. Meanwhile, grind the chili peppers with the thyme, basil, marjoram, garlic, chicken broth, salt and cumin until smooth. Add the remaining ingredients to the saucepan and boil another 10 minutes. Cook over low heat an additional 15 minutes. Let dish cool and serve in soup bowls. Adorn with cilantro and diced onion.
2Serves 20 cups.
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NutritionView more

150Calories
Sodium11%DV260mg
Fat9%DV6g
Protein27%DV14g
Carbs3%DV10g
Fiber8%DV2g

PER SERVING *

Calories150Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat1.5g8%
Trans Fat
Cholesterol35mg12%
Sodium260mg11%
Potassium380mg11%
Protein14g27%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber2g8%
Sugars2g4%
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.