Mole-Style Pork Chili
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Mole-Style Pork Chili
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)
- Per serving:
- 289 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 23 mg chol. ,
- 678 mg sodium ,
- 41 g carb. ,
- 11 g fiber ,
- 20 g pro.
Reviews (1)
James Purtzer
1631 Days Ago
One of the best soups we make, had the recipe in an old BHG freebie cookbook, have made it for years, great everytme, you can cook the cumin out of it if you heat it too much, great blend of flavors