Mole-Style Pork Chili Recipe

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Mole-Style Pork Chili

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Ingredients

12
ounces boneless pork sirloin chops or pork shoulder steaks, cut 1/2 inch thick
2
tablespoons olive oil or vegetable oil
1/2
cup chopped onion (1 medium)
2
cloves garlic, minced
2
14 1/2 ounce can stewed tomatoes, undrained
8
ounces butternut squash, peeled and cut into 1/2-inch cubes (about 1-1/2 cups)
1
15 ounce can red kidney beans, rinsed and drained
1
15 ounce can black beans, rinsed and drained
1
cup frozen whole kernel corn
1
cup water
1
tablespoon chili powder
1
tablespoon grated unsweetened chocolate
1/2
teaspoon ground cumin
1/4
teaspoon ground cinnamon
1/4
teaspoon dried oregano, crushed
Herb-flavor or plain flour tortillas (optional)

Directions

Trim fat from meat. Cut meat into 1/2-inch cubes. In a 4- to 5-quart Dutch oven, heat oil over medium heat. Add meat, onion, and garlic; cook until meat is brown, stirring occasionally. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, the water, chili powder, chocolate, cumin, cinnamon, and oregano. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. If desired, serve with tortillas. Makes 6 servings.

Nutrition Facts (Mole-Style Pork Chili)