Pork Mole over Fettuccini
Ingredients:
2 tbsp canola oil, divided
1 lb lean pork, cut into 1/2 inch cubes
1 medium yellow onion, chopped
1 can (28 oz) diced tomatoes
1–2 tsp Chilli with Garlic Sauce
2/3 cup raisins
1/2 cup chicken broth or water
1/4 cup sliced almonds
4 tsp cocoa powder
1 tsp oregano
1 tsp cumin
Pinch of each: cinnamon, cloves, and nutmeg
Sea salt to taste
16 oz (dry) fettuccini noodles
Preparation:
Heat 1 tbsp of canola oil in large skillet.
Sauté the pork over medium heat, turning often until browned on all sides.
Remove to a plate and set aside.
Using the same skillet heat the remaining tbsp of oil.
Sauté the onion for 5 minutes.
Place the onion in a blender with tomatoes, chilli sauce, raisins, broth, almonds,
cocoa powder, oregano, cumin, cinnamon, cloves, nutmeg and salt. Pulverize
until almost smooth.
Return pork to the skillet and top with blended sauce.
Simmer over low heat for 15 to 20 minutes.
While pork is simmering, cook the fettuccini according to package instruction.
Adjust seasonings to taste and serve over fettuccini.
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