Sunday, January 16, 2005

Roast Pork in Mole Sauce - 2005 New Recipe # 2

I've been working too hard lately and have another long work week ahead of me, so decided to relax this afternoon by tackling a complex recipe. (If you remember, I made a New Year's resolution to make 30 to 50 new recipes in 2005. I'm an accountability group of one, and will be accountable by publishing each new dish right here....)

The elected new recipe for tonight's dinner ...the holy grail of Mexican cooking, mole. I created this bit of culinary heaven after browsing mole recipes in 4 cookbooks. Ron relished every drop of the rich, mutli-faceted sauce over savory roast pork . Our 13 year old was less impressed, but still enjoyed it. I recommend this dish when you want to inspire your gourmet dinner bunch, or romance a sophisticated Mexican food lover.

Once you've gathered the ingredients, this mole is surprisingly quick to prepare.

Roast Pork in Mole Sauce

major ingredients:
pork roast, preferably loin sirloin
garlic salt
1 dried chipotle chile
2 tbspns, ground red chile pepper
3 cups, chicken broth
3 flour tortillas, cut into small pieces
3/8 cup, tomato sauce
1 small yellow onion, chopped finely
1 garlic clove, chopped
2 tbspns, raisins
1 tbspn, sesame seeds
1 1/2 tspn, sugar
1 square, unsweetened baking chocolate
1 tbspn, Laura Scudders natural peanut butter (smooth)
1/4 cup, canola oil
Cover dried chile with warm water for 1 hour. Then chop finely.
Sprinkle pork roast liberally with garlic salt, and roast at 325 degrees
for the appropriate time. Roast should be done
exactly when you finish the mole.
Combine into a bowl 2 cups of chicken broth and all other
ingredients listed above, except chocolate. Place in blender and liquefy until smooth.
Pour into large sauce pan, along with 1 cup chicken broth and 1 tbspn canola oil
Simmer until gently bubbling.
Add chocolate. Stir in while it melts.
Blend in1/2 tspn of each of the following....cinnamon, ground cloves, nutmeg,
ginger and 1 tspn of cumin.
Simmer for 15 minutes, stirring constantly.
Serve over sliced roast pork.

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