Title: Pork Mole Chile With Black Beans
Categories: Spice Mexican Pork Bean
Yield: 1 Servings

2	tb	Olive oil
2		Onions, finely chopped
6		Cloves garlic, minced
4	lb	Pork, cut into cubes
1/3	c	Chili powder
1	tb	+ 1 tsp ground cumin
1	tb	+ 1 tsp oregano
1	ts	Ground cinnamon
1	tb	Sugar
1/2	ts	Cayenne pepper
1		14 5 oz. can whole tomatoes
4 1/2	c	Chicken broth
1 1/2		Squares unsweetened
		Chocolate (chopped)
2	cn	(16.5 oz. each) blackbeans,
		Rinsed and drained
2		Corn tortillas, torn into
		Bite-size pieces

In a large, wide, non-aluminum saucepan, cook onions and garlic in a little oil, covered over low heat,until onions are soft. Remove to a bowl. Add the pork to a little oil. Cook over moderate heat until no longer pink. Pour off drippings. Stir in cooked onions, chili powder, cumin, oregano, cinnamon, sugar, and cayenne pepper. Cook, stirring for 5 minutes. Break up tomatoes and add them with juice, broth, and chocolate. Bring to a boil, lower heat and simmer, uncovering, stirring occasionally, for 1 hour 30 minutes. Add beans and simmer 30 minutes longer or until chili has thickened. Stir in tortillas. Simmer until they have dissolved into sauce, about 10 minutes.

Notes:

This chili has a very unique taste. My family of "Chili connoisseurs" loves it.

This recipe comes from a holiday brochure published for SuperFresh supermarkets.

Amy Smalley as posted to rec.food.recipes From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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