Easy Pork Stir-Fry with Peanut Mole
Prep and Cook Time 15 minutes
Makes 4 servings
|1||tablespoon vegetable oil|
|1/2||cup chopped onion|
|1||pound boneless pork chops, cut into strips|
|1-1/4||teaspoons chili powder|
|1||teaspoon bottled minced garlic|
|1||teaspoon ground cumin|
|1/4||teaspoon ground red pepper or to taste|
|1||can (8 ounces) tomato sauce|
|1/4||cup peanut butter|
|1||tablespoon unsweetened cocoa powder|
|8||corn or flour tortillas (6 or 7 inches)|
|1||cup shredded lettuce|
|1||medium tomato, diced|
*For a less sweet sauce, elminate the sugar.
- Heat oil in large skillet over medium-high heat until hot. Add onion; cook 2 minutes. Add pork, chili powder, garlic, cumin and red pepper. Cook and stir 3 to 4 minutes or until pork is no longer pink in center.
- Stir in tomato sauce, peanut butter, sugar, cornmeal, cocoa and water. Reduce heat to medium-low; cook 3 to 4 minutes or until smooth and thickened.
- Distribute pork evenly over tortillas. Top with lettuce and tomatoes; roll up tortillas.
Mole (MOH-lay) is a rich, dark brown Mexican sauce made with ground spices, seeds and nuts, onion, garlic and Mexican chocolate. Many American mole recipes use unsweetened cocoa powder and peanut butter as substitutions for the ground nuts and Mexican chocolate.
|Total Fat||24 g|
Check out more recipes for Mexican