Pork in Oaxacan Mole – Mexico (Lowfat) Pt 2

INGREDIENTS

INSTRUCTIONS

EACH 4- to 5-OZ SERVING: 278 cals, 10.2 g fat, 2.2 sat fat. 60mg
cholesterol.
SERVING SUGGESTIONS: Warm, fresh flour tortillas and/or rice and/or chopped
salad.
VARIATION: Replace the pork loin with 2 pounds skinless boneless chicken or
turkey breast.
ANCHO - dried poblano chile. Large (3 to 4 inches long and 2 to 3 inches
wide), flat, reddish-black in color and wrinkled with a prune, the ancho
has earthy-fruity flavor with hints of coffee, tobacco and dried fruit.
It's relatively mild (not as hot as cayenne). It's essential for Mexican
mole sauces.
CHIPOTLE - is a dried, smoked jalapeno. Short and green when fresh, it
turns purple and wrinkled with dried. Usually sold in a tomato-bbq sauce
called adobo. Widely used in salsas, dressings and moles.
GUAJILLO - is available dried. Long (4 to 6 inches), slender,
smooth-skinned, reddish brown with a sweet, mild flavor. Very common chile.
Used in soups, moles, salsas, and spicy pastes. Milk (like paprika pepper).
PASILLA - Long (6 inches), pointed, reddish-black, wrinkled, very hot. When
dried may be called chilaca. Usually both fresh and dried are called
pasilla. Used for it's heat and complex flavors: both sweet and slightly
bitter with hint of licorice and raisins.
AVOCADO LEAF - hints of licorice. Omit or substitute anise extract; or use
additional anise seed in the mole.
Recipe by: STEVEN RAICHLEN'S HEALTHY LATIN COOKING (1998: Rodale)
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 06,
1999, converted by MM_Buster v2.0l.

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