Venezuelan chef George Duran shared his scrumptious pork mole recipe with us, just in time for Día de Muertos, when we’re looking for traditional dishes to celebrate our loved ones when we’re feasting or to offer to the dead. What’s also great about this recipe is you can make a low calorie version with non-stick cooking spray, PAM without losing any of the flavors. For the recipe you will need: PAM® Original No-Stick Cooking Spray, 1-1/4 pounds pork tenderloin, cut into bite-size cubes, 1/2 cup chopped white onion, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained, and 1/4 cup semisweet chocolate morsels.
Prep all your ingredients for an easier preparation and start off by spraying a large skillet with cooking spray; heat over medium-high heat. Add pork; cook 5 minutes or until pork is done, stirring occasionally. Remove from skillet; set aside. Add the chopped onion to the skillet; cook for 3 minutes or until tender, stirring occasionally. Add chili powder, cumin and cinnamon; continue cooking about 1 minute or until spices are fragrant, stirring constantly.
When your meat is set aside, add the undrained tomatoes and morsels; bring mixture to a boil, stirring occasionally. Reduce heat to medium-low; cover and simmer 8 minutes. Return drained meat to tomato mixture; heat until the sauce has thickened and the ingredients are well integrated. Serve hot with warm tortillas or white rice. Enjoy!
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