Pork Mole Chile with Black Beans


Pork Mole Chile with Black Beans


  • 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 teaspoon ground cinnamon
  • 1 tbsp. sugar
  • 1/2 teaspoon cayenne pepper
  • 1 14.5 oz. can whole tomatoes
  • 4 1/2 c. chicken broth
  • 1 1/2 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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I kept my meat separate from my black beans and threw in some leftover corn to use up. Despite that it looks plain, it's got a lot of flavor, like Mexican street food. I ended up going for some sour cream, too. It goes with the heat and the green onions!


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