Oaxacan Pork Mole
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.
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
- 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 to 15 minutes.
- Serve over hot cooked rice.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.