pork mole

I’ve been a kitchen recluse this winter.  And as the weather is (hopefully) starting to warm up, this is coming at the wrong time.
But Grandma C introduced me to it and it’s become my ultimate comfort food.  And because the job has been stressful as of late, I can use all the comfort I can get.

From my experience, those who try mole for the first time generally hate it. The combination is not typically American and the resulting flavor is unfamiliar; this is not your average chili, but if you love it, you won’t be able to get enough of it.

The top flavors are chile and (unsweetened) chocolate, which wonderful spice people at McCormick have named one of the top emerging flavor combinations of 2008.

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
8 tortilla chips, crushed

Heat oil in 4-quart saucepan; sauté pork and onion, stirring, until pork is lightly browned
Stir in cumin, chili powder, cocoa and cinnamon; coat pork
Add tomatoes, salt and sugar, simmer for 10 to 15 minutes
Add crushed tortilla chips to thicken

Serve it over hot cooked rice.  And give me a call.