Pork mole chile with black beans

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 Onions; finely chopped
6 Cloves garlic; minced
4 pounds Pork; cut into cubes
⅓ cup Chili powder
1 tablespoon Plus
1 teaspoon Ground cumin
1 tablespoon Plus
1 teaspoon Oregano
1 teaspoon Ground cinnamon
1 tablespoon Sugar
½ teaspoon Cayenne pepper
1 can (14.5-oz) whole tomatoes
4½ cup Chicken broth
1½ Squares unsweetened chocolate (chopped)
2 cans (16.5-oz) black beans; rinsed and drained
2 Corn tortillas; torn into bite-size pieces

Directions

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. Notes: This chili has a very unique taste. My family of "Chili connoisseurs" loves it. This recipe comes from a holiday brochure published for SuperFresh supermarkets. Amy Smalley <as5x@...> rec.food.recipes

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