Recipe#5526

Title: Pork Mole

Newsgroups: rec.food.recipes 
 From: Amy Smalley as5x@galen.med.virginia.edu 
 Subject: Pork Mole Chili with Black Beans 
 Message-ID: <199505161354.JAA73063@galen.med.Virginia.EDU> 
 Date: Thu, 18 May 1995 17:10:13 GMT

 This chili has a very unique taste.  My family of "Chili
 connoisseurs" loves it.
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.