Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Pork roast |
| \N \N | Onions |
| \N \N | Garlic |
| \N \N | Cumin |
| \N \N | Mexican oregano |
| \N \N | Salt |
| \N \N | Fresh jalapenos |
| \N \N | Bay leaves |
| \N \N | Poblano peppers |
| \N \N | Grated cheese |
| \N \N | Sour cream |
| ½ cup | Diced onions |
| ½ pounds | Roasted fresh tomatillos |
| 1 pounds | Diced fresh tomatoes |
| ¼ cup | Olive oil |
| 1 pounds | Mole Paste |
| ¾ cup | Tamarind Paste |
| ⅛ cup | Chocolate chips |
| ⅓ gallon | Vegetable Stock |
ROAST PORK INGREDIENTS
MOLE INGREDIENTS
Roast Directions: Roast above ingredients in covered dish or roasting pan for 1½ hours in 350 until tender. Broil or roast poblanos, then peel and remove seeds. When pork is cooked through, saute with raisins and almonds.
Stuff roasted poblanos with pork mixture, grated cheese, sour cream, and mole(see recipe below).
Mole Directions: Saute onions, tomatillos, and tomatoes. Add olive oil, mole paste, tamarind paste, chocolate chips, and vegetable stock. Simmer for 30 minutes. Serve over stuffed poblanos.
Susan Lamb/La Paz
Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 20, 1998