Friday, April 4, 2008

Pork in Pumpkin Mole Sauce

serves 3-4

note: the recipe contains cocoa powder, which is a questionably paleo ingredient - use with your own discretion

1 T of cinnamon powder
1 T chili powder or paprika
3 T unsweetened cocoa powder
1 tsp garlic powder or several cloves of garlic
1 14.5-oz can of pureed pumpkin
1/2 a large onion, thinly sliced
1 lb pork, chunked
2 chipotle chilis canned in adobo, minced
approx 1 cup of fresh cilantro, chopped
2 T raisins
4 T fat (lard, coconut oil, etc - whatever you have)
sea salt to taste

In a large pot or Dutch oven, combine the spices, garlic, pumpkin, onion, pork, and chipotles. Keep the pumpkin can and add about 2 cans full of water to the pot. Mix well and bring to a simmer. Taste and adjust with salt. Cook for 1 1/2 - 2 hours.

At this point you can refrigerate the mole to serve later, or you can continue.

When ready to eat, stir in cilantro, raisins, and fat and heat through for 5-10 minutes.

Serve with a green salad. Leftovers reheat well.

Recipe adapted from:

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