Recipes and Cooking Mole-Style Pork Chili 3.6 (5) 1 Review Cinnamon and unsweetened chocolate sound like odd additions to pork recipes, but they add depth of flavor and richness to this pork chili idea. This is going to becoming your new go-to stew! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 6 Jump to Nutrition Facts Ingredients 12 ounce boneless pork sirloin chops or pork shoulder steaks, cut 1/2 inch thick 2 tablespoon olive oil or vegetable oil ½ cup chopped onion (1 medium) 2 cloves garlic, minced 2 14.5 ounce can stewed tomatoes, undrained 8 ounce 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 ½ teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ 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. Rate it Print Nutrition Facts (per serving) 289 Calories 9g Fat 41g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 289 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 23mg 8% Sodium 678mg 29% Total Carbohydrate 41g 15% Protein 20g Vitamin C 34.2mg 171% Calcium 101mg 8% Iron 4.3mg 24% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.