Seduction Meals - The BEST Pork and Black Bean Mole Chili

Monday October 25, 2010

The BEST Pork and Black Bean Mole Chili

Chili is one of the perfect Fall or Winter dishes that is perfect for a group of friends or a romantic meal for two. This variation is made with country pork ribs, black beans, and the basic spices found in most chili recipes (cumin, chili powder, oregano). But the special ingredient that takes this to another level: Mole sauce, but you can also add chocolate. Serve this with a few side dishes to garnish to your liking: Grated cheese, jalapeno rings, sour cream, and scallions. I toasted a handful of pumpkin seeds for a garnish. And the perfect pairings for this dish: Jalapeno Cheese Corn Bread, a small bowl of guacamole and corn chips and a frothy mug of beer. Ole!

Pork and Black Bean Mole Chili

Ingredients

2 Tbsp olive oil
1 large, white onion, chopped
6 large cloves garlic, chopped
1 Tbsp butter
2 tsp chili powder
1 1/2 tsp ground cumin
2 tsp dried oregano
1 heaping tsp of ground cinnamon
Grated orange zest of 1 large orange
2 heaping Tbsp minced canned canned chipotle chillies (canned in adobe sauce)
1 28oz can Muir Glen Fire Roasted Tomatoes
3 cans Goya Black Beans, undrained (Fijoles Negros)
3 Tbsp concentrated Mole Sauce* mixed with 1/2 cup of hot water
2 whole red dried chili peppers
2 lbs country pork ribs (no bones), cut into 1/4" pieces
vegetable oil
1/2 cup chicken broth
salt and pepper
Garnish: Place these ingredients in separate bowls for everyone to mix and choose from

1 cup grated cheese (cheddar, jalapeno jack cheese or a mix)
Jalapeno pepper, cut in rings, seeds removed,
sour cream
chopped scallions

*La Costeña mole: The jarred mole sauces are concentrated, need to be diluted with water or stock. I use a ratio of at least 2 water or stock to 1 mole. Adjust depending on how long it simmers and to your preference.

Directions

Measure and set aside (mis en place) all ingredients from chopped onion to grated orange zest and set aside.
Heat oil in large skillet on medium-high heat. When hot, lower heat to medium, add onion and cook until translucent for about five minutes.
Add garlic, chili, cumin, oregano, cinnamon, orange zest plus butter, stirring for a few minutes to let onions absorb all flavors.
Add chipotle chilies and some of the adobe sauce, mixing well
Add Muir tomatoes, black beans and Mole sauce, cook over low heat for 1 hour.
In a separate skillet, and 3 tbsp of vegetable oil, when hot, add pork in batches, browning all sides. When browned, move to a bowl and add a little more oil and next batch. Do this for 2-3 batches.
When all of the pork is cooked and set aside in a bowl. Place chicken stock into the skillet and scrap all bits loose from the pan. Add the pork and cook for 15-20 minutes covered.
Place pork in the chili skillet and cook over low heat for 1/2 hour.
Set up garnish bowls (cheese, sour cream, scallions and jalapeno rings)
Serve hot with garnishes, corn chips, and corn bread.

Posted by terry dagrosa at 11:11AM on October 25 in main dishes: pork / Permalink

Comments

This looks delicious, outstanding, wonderful. I love chili and I love mole. What a perfect combo. The addition of the orange zest is an interesting addition I am looking forward to trying.

Posted by Kathy at October 27, 2010 6:05 PM

Hi Kathy, if I may be so bold as to say it WAS delicious. This truly is one of my favorite new recipes. Let me know if you do try it, would love to hear what you think. Terry

Posted by terry dagrosa

at October 27, 2010 6:11 PM

It is turning cooler here (Atlanta) this weekend. My hubby and I will be making it then. It will be a fun project to prepare it while drinking some wine.

By the way, Terry, I love your site.

Posted by Kathy at October 27, 2010 10:45 PM

Thank you Kathy! By the way, is that your website that features all Chili Recipes? I'd be happy to post your favorite Chili Recipes.

at October 28, 2010 10:04 AM

Yes, it is my site. One of my favorite easy chili recipes to make on a busy night is
http://www.chili-everyway.com/easy-beef-recipes.html

My most popular section on the site is What to Serve with Chili
http://www.chili-everyway.com/side-dishes.html

I am heading out to the store at lunch to buy all the ingredients for tonight's chili making session with your fantastic looking recipe.

Any thoughts on a good wine for this chili?

Posted by Kathy at October 29, 2010 8:42 AM