Recipe - Pork In Oaxacan Mole - Mexico (Lowfat) Pt 2

See part 1

EACH 4 to 5OZ SERVING: 278 cals, 10.2 g fat, 2.2 sat fat. 60mg
cholesterol.

SERVING SUGGESTIONS: Warm, fresh flour tortillas and/or rice and/or chopped
salad.

VARIATION: Replace the pork loin with 2 pounds skinless boneless chicken or
turkey breast.

ANCHO dried poblano chile. Large (3 to 4 inches long and 2 to 3 inches
wide), flat, reddishblack in color and wrinkled with a prune, the ancho
has earthyfruity flavor with hints of coffee, tobacco and dried fruit.
It's relatively mild (not as hot as cayenne). It's essential for Mexican
mole sauces.

CHIPOTLE is a dried, smoked jalapeno. Short and green when fresh, it
turns purple and wrinkled with dried. Usually sold in a tomatobbq sauce
called adobo. Widely used in salsas, dressings and moles.

GUAJILLO is available dried. Long (4 to 6 inches), slender,
smoothskinned, reddish brown with a sweet, mild flavor. Very common chile.
Used in soups, moles, salsas, and spicy pastes. Milk (like paprika pepper).

PASILLA Long (6 inches), pointed, reddishblack, wrinkled, very hot. When
dried may be called chilaca. Usually both fresh and dried are called
pasilla. Used for it's heat and complex flavors: both sweet and slightly
bitter with hint of licorice and raisins.

AVOCADO LEAF hints of licorice. Omit or substitute anise extract; or use
additional anise seed in the mole.

Recipe by: STEVEN RAICHLEN'S HEALTHY LATIN COOKING (1998: Rodale)

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Jan 06,
1999, converted by MM_Buster v2.0l.