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Mole is a rich, dark sauce that is a Mexican specialty. The cocoa contributes to the richness without adding overt sweetness to the sauce.

Mexican Pork Cutlets Mole

4 pork cutlets, about 1/8-inch thick
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons oil, divided
1 cup Mexican-style chili beans, undrained
1/4 cup chili sauce
1/4 cup raisins
2 tablespoons water
1 tablespoon peanut butter
1 teaspoon unsweetened cocoa
Dash EACH salt, ground cinnamon and cloves

1. For Mole sauce: Heat 1 teaspoon of the oil in a medium saucepan. Cook onion and garlic over low heat for 5 minutes. Combine onion and garlic with remaining ingredients except pork in blender or food processor; mix until almost smooth, set aside.
2. Heat remaining oil in large frypan over medium-high heat. Brown cutlets on one side, about 3 minutes. Turn cutlets, lower heat, pour mole sauce over cutlets in pan, cover and simmer 10 to 15 minutes until pork is tender.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.