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.
