6 Serves
72 Mins
Prepare the mole base by rehydrating the dried chilies in hot water and blending them with spices and almonds until smooth.
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EgyptianVitamin E
6 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
104 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
282 mg / 1,250 mgPotassium
1676 mg / 4,700 mgSodium
1728 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
12 g / 28 gSugar
10 g / 50 gSaturated Fat
9 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat oil in a large heavy-bottomed pot and sear the pork loin until browned on all sides, then remove and set aside.
In the same pot, sauté the chorizo until the fat renders, then stir in the prepared mole sauce and chicken stock.
Return the pork to the pot and add the pineapple and plantain chunks, simmering until the meat is tender and the sauce has thickened.
Season with salt and pepper to taste and serve the dish hot.
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g2
g7
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Greek