Spanish Pork Mole with Coriander Rice and Barracho Beans - Restaurant Association of Nova Scotia

Ingredients

• 4 dried ancho, pasilla, and/or mulato peppers
• 2 tablespoons slivered almonds
• 2 tablespoons raw pepitas (pumpkin seeds)
• 1/4 teaspoon cumin seed
• 1 6-inch white corn tortilla, cut into strips
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 tablespoon cooking oil
• 1 cup chopped tomato
• 1/4 to 1/3 cup chicken broth
• 1/4 cup raisins
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 12-ounce pork tenderloin
• 1 cup uncooked long grain rice
• 2 cups water
• 1 teaspoon ground coriander
• 1/4 cup chicken broth