Pork Loin with Molé de Olla
Recipe provided courtesy of National Pork Board.
2 pounds pork loin, in 1/2-inch cubes
4 quarts water
10 guajillo chile peppers, stemmed, seeded
1 teaspoon fresh thyme
1 teaspoon fresh basil
1 teaspoon fresh marjoram
3 garlic cloves
3 cups chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 cup 1/2-inch cubed potatoes
1 cup 1/2-inch cubed carrots
1 cup 1/2-inch cubed chayotes
1 cup canned garbanzos, drained and rinsed
3 cups water
1/4 cup chopped fresh cilantro, for garnish
1/2 cup finely diced onion, for garnish
- In a medium saucepan, boil pork in 4-quart of water for 10 minutes, skimming foam if necessary.
- Meanwhile, in a blender, process the chile peppers with the thyme, basil, marjoram, garlic, chicken broth, salt and
- cumin until smooth. Add to the saucepan and boil another 10 minutes. Reduce heat and simmer an additional 15
- Serve in soup bowls. Garnish with cilantro and diced onion.
Makes 20 servings.
Nutritional Information Per Serving (1/20 of recipe; 1 cup): Calories: 309; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 90mg; Total Carbs: 21g; Fiber: 5g; Protein: 38g; Sodium: 929mg.
Recipe and photograph provided courtesy of National Pork Board.