| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Mexican | Pork | 1 | Servings |
INGREDIENTS
| Pork roast | ||
| Onions | ||
| Garlic | ||
| Cumin | ||
| Mexican oregano | ||
| Salt | ||
| Fresh jalapenos | ||
| Bay leaves | ||
| Poblano peppers | ||
| Grated cheese | ||
| Sour cream | ||
| 1/2 | c | Diced onions |
| 1/2 | lb | Roasted fresh tomatillos |
| 1 | lb | Diced fresh tomatoes |
| 1/4 | c | Olive oil |
| 1 | lb | Mole Paste |
| 3/4 | c | Tamarind Paste |
| 1/8 | c | Chocolate chips |
| 1/3 | ga | Vegetable Stock |
INSTRUCTIONS
ROAST PORK INGREDIENTS MOLE INGREDIENTS Roast Directions: Roast above ingredients in covered dish or roasting pan for 1 1/2 hours in 350 until tender. Broil or roast poblanos, then peel and remove seeds. When pork is cooked through, saute with raisins and almonds. Stuff roasted poblanos with pork mixture, grated cheese, sour cream, and mole(see recipe below). Mole Directions: Saute onions, tomatillos, and tomatoes. Add olive oil, mole paste, tamarind paste, chocolate chips, and vegetable stock. Simmer for 30 minutes. Serve over stuffed poblanos. Susan Lamb/La Paz Posted to recipelu-digest by P&S Gruenwald <[email protected]> on Feb 20, 1998
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