Mexican Pork Mole

By Hester

Ingredients

• 1/2 cup sliced almonds
• 2 tablespoons canola oil
• 1 tablespoon white sugar
• 1/2 cup golden raisins
• 1 tablespoon unsweetened cocoa powder
• 1 canned chipotle chili in adobo sauce
• 1 whole pork tenderloin
• 15 oz can chicken broth
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 2 chopped garlic cloves
• 1 slice well toasted whole wheat bread
• 1 teaspoon Mexican oregano
• 1/2 teaspoon ground cinnamon
• 1 cup canned tomatoes in liquid

Details

Adapted from amazingmexicanrecipes.com

Preparation

Step 1

1.Heat half the oil over a moderate to high heat in a deep skillet with a tight-fitting cover and sauté the garlic in there for a minute.

2.Stir in the nuts and cook them until they are golden brown.

3.This will take about 2 minutes. You will need to stir them occasionally so they do not burn.

4.Transfer the mixture to a blender and add the toast, tomatoes, raisins, cocoa, chipotle chili, sugar, cinnamon, oregano, ground cloves, and black pepper and puree well.

5.Add half a cup of broth and blend again.

6.Wipe out the skillet, and then return the sauce to it.

7.Stir in the remaining broth. Bring the mixture to a boil over a moderate to high heat, then turn the heat down and simmer it, stirring occasionally.

8.Heat the rest of the oil in another skillet and add the pork.

9.Sear it all over, and then transfer it to the pot of mole sauce, stirring well so the pork is coated in the sauce.

10.You can add some water or chicken broth to deglaze the skillet if you want, adding the browned bits to the mole sauce.

11.Cover the pan and let the pork tenderloin and mole sauce simmer over a low heat until the meat is cooked all the way through.