INGREDIENTS

INSTRUCTIONS

MOLE NEGRO CARNE CON DE CERDO - Oaxaca, Mexico. A Mole (MOH-lay;
MOH-leh) is a thick, cooked sauce with complex flavors. This reduced
fat version features toasted chiles, tomatoes, almonds and peanuts to
which dried fruits, spices, and chocolate are added. All but the  fruit
is roasted in a dry pan, giving the mole a smoky flavor. The
ingredients are pureed with broth or cooking liquid reserved from the
braised meat; skimmed, of course. With planning, the times to prepare
the parts can overlap, or prepare ahead and assemble.  VARIETY: Combine
chile peppers. Raichlen suggests: 4 guajillo, 2  ancho, 2 pasilla, plus
1 chipotle (or sweet, savory, hot, and smoky).  Wear plastic cloves
when handling chiles. The ancho gives the mole  it's characteristic
flavor. Roast peppers in a well-vented room.  BRAISING THE MEAT (90
mins). Trim the pork loin of all visible fat  and cut into 1+1/2-inch
pieces. In a large saucepan over high heat,  combine the pork and 10
cups water. Season with salt and pepper.  Bring to a boil, skimming off
any fat or foam that rises to the  surface. Reduce the heat to
medium-low and simmer, skimming  occasionally, for 40 to 60 minutes, or
until tender. Set a strainer  in a large bowl. Drain the pork in a
strainer and RESERVE the cooking  liquid (there should be at least 5
cups; skim). ROASTING THE PEPPERS  AND REHYDRATING PEPPERS WITH FRUIT
(60 mins). Stem the peppers. Tear  in half and remove and discard the
seeds. Heat a large nonstick  skillet over medium high heat. Add the
chile peppers and dry-pan  roast for 20 minutes per side, or until
fragrant and toasted.  (Alternatively, you can roast the chile peppers
under the broiler, or  outdoor grill.) Transfer to a medium bowl. Add
the apricots, raisins,  and hot water. Let soak until soft, 30 minutes.
Drain. Chop apricots.  PREPARING THE REMAINING INGREDIENTS FOR THE
SAUCE. (15 mins) Heat the  skillet to medium-high; dry-pan roast the
tomatoes, turning  occassionally, for 8 minutes, or until charred and
blistered.  Transfer to bowl of food processor fitted with metal blade.
*Dry-pan roast the tomatillos, onions, and garlic, turning
occasionally, for 8 minutes, or until charred. Transfer to the food
processor.  *Tear the toast into 1-inch pieces and add that to the
processor.  *Dry-pan roast the almonds and peanuts. Cook, stirring, for
2  minutes, or until toasted and brown. Transfer to the processor.
*Dry-pan roast the sesame seeds, stirring, 2 minutes, or until
toasted. Transfer all but 1 tablespoon of the sesame seeds to the  food
processor.  4. PUREE: Add the chile pepper and fruit mixture, oregano,
thyme,  anise seeds, 1/2 teaspoon black pepper, and cloves to the food
processor. Puree the mixture until smooth, adding up to 1 cup of the
reserved cooking liquid (from the pork). Expect about 1+1/2 cups
puree.  5. STEW (30 mins): Heat oil in a large deep nonstick skillet
over  medium heat. Add the chile-pepper puree, cinnamon stick, avocado
leaf  (if using). Cook and stir for 5 minutes, or until thick and
fragrant.  Stir in the honey, cocoa and about 4 cups of the reserved
cooking  liquid. Simmer, stirring often, for 10 minutes, or until thick
and  flavorful. Stir in the pork and simmer for 10 minutes, or until
the  pork is tender and the sauce is flavorful. Adjust seasoning; thin
gravy with more cooking liquid if necessary.  6. To serve, remove the
cinnamon stick and avocado leaf. Serve hot,  garnish with remaining
seeds. continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 589
Calories From Fat: 270
Total Fat: 30.6g
Cholesterol: 96.3mg
Sodium: 590.5mg
Potassium: 748.4mg
Carbohydrates: 48.6g
Fiber: 4.6g
Sugar: 10.4g
Protein: 32.6g