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Pork Mole Chile with Black Beans

2 tbsp. olive oil
2 onions, finely chopped
6 cloves garlic, minced
4 lbs. pork, cut into cubes
1/3 c. chili powder
1 tbsp. + 1 tsp. ground cumin
1 tbsp. + 1 tsp. oregano
1 tsp. ground cinnamon
1 tbsp. sugar
1/2 tsp. cayenne pepper
1 14.5 oz. can whole tomatoes
4.5 c. chicken broth
1.5 squares unsweetened chocolate (chopped)
2 cans (16.5 oz. each) blackbeans, rinsed and drained
2 corn tortillas, torn into bite-size pieces

In a large, wide, non-aluminum saucepan, cook onions and garlic in
a little oil, covered over low heat,until onions are soft. Remove
to a bowl. Add the pork to a little oil. Cook over moderate heat
until no longer pink. Pour off drippings. Stir in cooked onions,
chili powder, cumin, oregano, cinnamon, sugar, and cayenne pepper.
Cook, stirring for 5 minutes. Break up tomatoes and add them with
juice, broth, and chocolate. Bring to a boil, lower heat and
simmer, uncovering, stirring occasionally, for 1 hour 30 minutes.
Add beans and simmer 30 minutes longer or until chili has thickened.
Stir in tortillas. Simmer until they have dissolved into sauce,
about 10 minutes.


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