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.

A Message from our Provider:

“Trading in futures? What about yours in heaven?”