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    Pork Mole Chile with Black Beans


    Source of Recipe


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    2 tbsp. olive oil
    2 onions, finely chopped
    6 cloves garlic, minced
    4 lbs. pork, cut into cubes
    1/3 c. chili powder
    1 tbsp. + 1 tsp. ground cumin
    1 tbsp. + 1 tsp. oregano
    1 tsp. ground cinnamon
    1 tbsp. sugar
    1/2 tsp. cayenne pepper
    1 14.5 oz. can whole tomatoes
    4.5 c. chicken broth
    1.5 squares unsweetened chocolate (chopped)
    2 cans (16.5 oz. each) blackbeans, rinsed and drained
    2 corn tortillas, torn into bite-size pieces

    In a large, wide, non-aluminum saucepan, cook onions and garlic in
    a little oil, covered over low heat,until onions are soft. Remove
    to a bowl. Add the pork to a little oil. Cook over moderate heat
    until no longer pink. Pour off drippings. Stir in cooked onions,
    chili powder, cumin, oregano, cinnamon, sugar, and cayenne pepper.
    Cook, stirring for 5 minutes. Break up tomatoes and add them with
    juice, broth, and chocolate. Bring to a boil, lower heat and
    simmer, uncovering, stirring occasionally, for 1 hour 30 minutes.
    Add beans and simmer 30 minutes longer or until chili has thickened.
    Stir in tortillas. Simmer until they have dissolved into sauce,
    about 10 minutes.

 

 

 


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