Red Peanut Mole with Pork Loin | Recipe

Ingredients

• print Print
• Share
• 5 tablespoons vegetable oil
• ½ small white onion, sliced ¼ inch thick
• 2 garlic cloves, peeled
• 1 cup diced fire-roasted tomatoes (about 2/3 of a 14.5 ounce can)
• 1 cup dry-roasted peanuts, plus some for garnish
• 2 slices firm white bread or ½ bakery roll, roughly torn into pieces, about 1 cup
• 2 tablespoons ancho chile powder
• 2 chipotle chiles en adobo, removed from their canning liquid
• ½ teaspoon ground cinnamon, preferably Mexican canela
• ¼ teaspoon ground allspice
• ¼ cup (about 1½ ounces) finely chopped Mexican chocolate
• Salt
• Sugar
• 1 boneless pork loin roast, about 2 pounds
• Cilantro or flat-leaf parsley leaves