Lunch

Mole Negro with Grilled Pork Loin & Pickled Onion

Name: Mole Negro with Grilled Pork Loin & Pickled Onion
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 2 servings
Ingredients: 1 lb pork loin; 2 mulato chiles, seeded and torn; 1 pasilla chile, seeded and torn; 2 dried guajillo chiles, seeded and torn; 3 cloves garlic; ¼ cup raw almonds; ¼ cup raisins; 1 tbsp sesame seeds; 1 tsp Mexican oregano; ½ tsp cinnamon stick (about ½ inch); 3 whole cloves; ¼ tsp anise seed; 1 tbsp lard or neutral oil; 1½ cups pork or chicken stock; 1 tbsp unsweetened cocoa powder; ½ oz dark chocolate (70%), chopped; Kosher salt and black pepper; 1 red onion, thinly sliced; ¼ cup red wine vinegar; 1 tbsp sugar

Pork loin is seared to a deep golden crust, then thinly sliced and dressed in an authentic mole negro simmered with mulato chiles, cinnamon, clove, and just enough chocolate to deepen the sauce. Pickled red onion adds acidic brightness.

762cal 64gprotein 53gcarbs 34gfat 30min prep 90min cook 2serves

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