Whenever I think of mole I think of two things: Austin Powers and one of my wife’s favorite lunches. I’ve been making her a turkey mole soup that she found in Cooking Light magazine for a few years now as part of her work lunch rotation.
For the month of May the Shared Tastes Panel was asked to review several recipes that, especially at the beginning of the month, had a distinctive Latin flavor. Of the recipes that I reviewed our favorite was a Quick Mole Pork dish that was easy to prepare and very tasty.
To me mole is not a natural fit flavor-wise. I really chose this recipe out of the ones we were asked to consider because I knew my wife would love it. Admittedly, the heat from the cumin and chili pepper play nicely against the bittersweet chocolate, but it certainly would not be my first choice.
The first time I made this Quick Pork Mole I did so with the intention of using it as the protein for taco night. Piled up on a warm tortilla with shredded lettuce, diced tomatoes and queso fresco was a great way to serve this.
However, as I was preparing my post, I wanted to go in a different direction and the increasingly ripe mango sitting on my cutting board gave me the inspiration I needed. After fashioning a quick mango salsa (diced mango, chopped flat leaf parsley, finely diced onion, a splash of rice wine vinegar and a pinch of salt and pepper) and making a quick batch of tostones I was ready to plate it up.
As much as I liked using this in a taco, the slightly tangy and acidic mango salsa really meshed well with the dish and balanced out the heat from the mole. Plus, like apples, mangoes are a natural fit with pork.
I’ve made mole from scratch before and it isn’t a lot of work, but it was nice to have an even easier way to get the same flavors to the table faster. If mole is on your list of favorite things this recipe will certainly leave you satisfied.
recipe courtesy of Ready Set Eat
PAM® Original No-Stick Cooking Spray
1-1/4 pounds pork tenderloin, cut into bite-size pieces
1/2 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1/4 cup semisweet chocolate morsels
- Spray large skillet with cooking spray; heat over medium-high heat. Add pork; cook 5 minutes or until pork is done, stirring occasionally. Remove from skillet; set aside. Add onion to skillet; cook 3 minutes or until tender, stirring occasionally. Add chili powder, cumin and cinnamon; continue cooking about 1 minute or until spices are fragrant, stirring frequently.
- Add undrained tomatoes and morsels; bring mixture to a boil, stirring occasionally. Reduce heat to medium-low; cover and simmer 8 minutes. Return drained meat to tomato mixture; heat until hot.
Disclosure: I am a compensated by ConAgra Foods to review recipes for Ready Set Eat. However, my opinions contained herein are my own.