Mole Chile

Clean Plate Pantry Mole Chili

2 rashers bacon, sliced

1 lb boneless pork steak, cut into 1-inch pieces

1 small green pepper, chopped

1 small onion, chopped

3 cloves garlic, minced

1 tsp. ancho chile powder

1 tbsp. chile powder

1 tsp. ground cumin

½ tsp. ground coriander

1 tsp. oregano

1 tbsp. tomato paste

Salt and pepper

½ cup Clean Plate Pantry Mole (don’t dilute with water or broth)

2 cups low sodium beef broth

1 cup water

1 14-oz can diced tomatoes

1 can black beans, drained and rinsed

Directions:

In a large Dutch oven, brown the bacon over medium heat until browned.  Drain bacon and reserve 1 tbsp. of bacon fat. Sprinkle the pork with salt and pepper and brown the meat on both sides in batches. Remove pork and set aside. Lower heat and add green pepper, onion, and salt and pepper. Sauté for 5 mins., or until onion is translucent. Add garlic and next 6 ingredients, stirring frequently. Cook until fragrant, about 1 minute. Add the broth and water, scraping the bottom of the pan. Add tomatoes, beans, and reserved pork and bacon. Add additional salt and pepper to taste. Bring to a simmer and cook for approx. 2 hrs., stirring 3-4 times.

Serve with cilantro, sliced jalapenos, and queso fresco.