This is a completely inauthentic dish but it tastes delicious and is pretty healthy. Mole pablano is a complex Mexican sauce generally made with chilis and spices and often chocolate and nuts. A true mole has dozens of ingredients and takes a long time to make. This recipe takes the basic flavours and simplifies them into a rich, flavourful sauce.
Here's what you need:
- 1 lb ground pork
- 2 sweet potatoes
- 1 onion
- 2 garlic cloves
- 1-2 chipotle chilis in adobo
- 1 fresh chili (optional)
- 1 tbsp cumin
- 1 tsp cinnamon
- 2 tablespoons cocoa powder
- 1 can diced tomatoes
- 2 tablespoons peanut butter (or canned pumpkin)
- corn tortillas
- sour cream
- 1 head napa cabbage
- 1 lime
Heat a tablespoon of oil in a large pan and add the ground pork.
Break it up and cook over high heat for about 3 minutes...
Meanwhile, peel and dice the sweet potato into small chunks and dice the onion. Mince the chili and garlic.
Add to the pork.
And cook, stirring for about 5 minutes.
Sprinkle in the cumin and cinnamon along with some salt and pepper.
Add in the cocoa powder and chopped chipotle peppers.
Stir and cook for 2 minutes, then add the tomatoes and juice and the peanut butter. We can't have peanut butter at my house so I substituted canned pumpkin and it seemed to work pretty well. Cover and allow to simmer for 10 minutes.
Meanwhile make your slaw. This is napa cabbage which is mild and less tough than traditional cabbage.
Thinly slice the cabbage.
Zest the lime and add the zest and juice to the cabbage and toss to coat.
Warm your corn tortillas. You can do this by heating them in a pan one at a time or wrapping them in foil and putting them in a 350 degree oven for 10 minutes.
By now the pork mixture should be thickened.
To assemble the tacos, place the corn tortillas on a plate.
Add the pork mixture to each tortilla.
Top with sour cream.
And then add the cabbage-lime slaw. This was a nice, flavourful, healthy dinner.