Pork Mole with Steamed Rice

Mexican cuisine is one of my favorites. The bold flavors, the love, and the care that is put into every dish is just immensely satisfying. This dish is something I came to enjoy a lot in my time in Texas. While it is not uncommon for cultures to use sweet ingredients in cooking savory dishes, the use of chocolate in Mole astounded me. So here it is, a simple Mole dish that’s to die for!

Pork Mole with Steamed Rice


Pork Mole

  • 1 pound pork tenderloin (cut into bite-size pieces)
  • 1/2 onion (chopped)
  • 1/2 pound tomatoes (diced)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 tsp vegetable oil
  • 1/4 cup dark or semisweet chocolate morsels
  • Salt and pepper to taste

Steamed Rice

  • 2 cups jasmine rice
  • 2 cups water


Place a medium pot in high heat. Add the vegetable oil and sautee the onions until caramelized or translucent. Add pork and cook for 5 minutes or until pork is done, stir occasionally. Add chili powder, cumin and cinnamon and continue cooking for about 1 minute or until spices are fragrant, stir frequently. (Turn the heat to medium)

Add tomatoes and let it sweat for a minute or two. Combine the chocolate and bring the mixture to a boil. Taste the dish and add salt and pepper accordingly. Reduce heat to low and cover. Let it simmer for 8 to 10 minutes.

Now that the mole is ready, you can start with the rice. You can use a rice cooker for best results. First, wash the rice twice. Note that most varieties of rice require the same volume of water as to that of the rice. In this case, 2 cups of water would do. Leave the rice cooker to do it’s magic and you are all set.

Optional: Serve with your favorite steamed vegetables to balance out the richness of the chocolate.



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