Phone

Recipes

Pork Mole
The chef at our local Mexican restaurant adds Red Hots (those small red cinnamon candies) to spice up his mole. While the idea sounds intriguing, we just couldn't bring ourselves to do it. Instead, we've used lots of cinnamon and chili peppers for the heat and prunes for the sweet. This is a rather spicy stew and would be tempered by serving over rice. If you prefer, reduce the number of chipotle peppers to suit your palate. The recipe calls for one flour tortilla; use the rest of the tortillas in the package to serve along with the stew.
  • 1 large onion, cut into chunks
  • 1/3 cup pitted prunes
  • One 8-inch flour tortilla, torn into pieces
  • 3 chipotle peppers in adobo
  • 2 tablespoons hulled pumpkin seeds
  • 2 tablespoons ground cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon olive oil
  • 1-1/2 pounds pork tenderloin, cut into 1-inch chunks
  • 3 carrots, halved lengthwise and cut into 1-inch lengths
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 1/4 cup tomato paste
  • 3/4 teaspoon salt

1. In a food processor, combine onion, prunes, tortilla, chipotle peppers, pumpkin seeds, cinnamon, cocoa powder, and 1/2 cup water and process to a smooth paste.

2. In a Dutch oven or flameproof casserole, heat oil over medium-high heat. Working in batches, add pork to pan and cook 4 minutes or until lightly browned. As pork is cooked, transfer to a plate and set aside.

3. Add spice paste to pan and cook 5 minutes, stirring frequently. Add carrots, bell pepper, tomato paste, salt, and 1-1/4 cups water to pan and bring to a boil. Reduce to a simmer, cover, and cook 10 minutes.

4. Return pork to pan, cover, and cook 30 minutes or until pork is cooked through and vegetables are tender.


Nutritional Information
Per serving: 411 calories, 13g total fat, 3.3g saturated fat, 5.9g monounsaturated fat, 2.2g polyunsaturated fat, 7.3g dietary fiber, 41g protein, 35g carbohydrate, 101mg cholesterol, 676mg sodium.
Good source of: beta-carotene, capsaicin, fiber, magnesium, niacin, potassium, riboflavin, selenium, thiamin, tryptophan, vitamin B6, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
60