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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.

Oaxacan Pork Mole

1 1/2 pounds boneless pork loin, diced
1 tablespoon vegetable oil
2 cups diced onion
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
2 teaspoons unsweetened cocoa
2 teaspoons ground cinnamon
2 (28-ounce) cans crushed tomatoes
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar

1. Heat oil in 4-quart saucepan; sauté pork and onion, stirring, until pork is lightly browned.
2. Stir in cumin, chili powder, cocoa and cinnamon; stir to coat pork. Add tomatoes, salt and sugar, simmer for 10 to 15 minutes.
3. Serve over hot cooked rice.

Serves 4.

Nutrition Facts
Calories 274 calories
Protein 28 grams
Fat 10 grams
Sodium 685 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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