Ingredients Jump to Instructions ↓

  1. 1/2 cup seeded tamarind paste (available in Latin, Indian or Indonesian markets - ingredients should specify 100 percent tamarind extract)

  2. 1/2 cup molasses

  3. 1/4 cup ketchup

  4. 2 tablespoons water

  5. 1 clove garlic, minced

  6. 6 1/2 teaspoons Southwest Seasoning

  7. 6 (14 to 16-ounce) loin pork chops, each about 2-inches thick

  8. 1 tablespoon olive oil

  9. 1 medium onion, roasted and peeled

  10. 1 green poblano pepper, roasted, peeled and stemmed

  11. 1 green bell pepper, roasted, peeled and stemmed

  12. 1 jalapeno pepper, roasted, peeled and stemmed

  13. 1/3 cup shelled, toasted pistachio nuts

  14. 1/3 cup toasted pine nuts

  15. 2 cloves garlic, smashed

  16. 1 teaspoon chili powder

  17. 1/2 teaspoon ground cumin

  18. 1/2 teaspoon salt

  19. 2 1/2 cups chicken stock

  20. 1/4 cup parsley leaves

  21. 1/4 cup cilantro leaves

  22. 1/2 cup heavy cream

  23. 2 1/2 tablespoons paprika

  24. 2 tablespoons salt

  25. 2 tablespoons garlic powder

  26. 1 tablespoon black pepper

  27. 1 tablespoon onion powder

  28. 1 tablespoon cayenne pepper

  29. 1 tablespoon dried oregano

  30. 1 tablespoon dried thyme

  31. 6 medium sweet potatoes , scrubbed

  32. 3 tablespoons olive oil

  33. 3/4 teaspoon salt Freshly ground black pepper

  34. 3 tablespoons brown sugar

  35. 3 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Green Mole Sauce, recipe follows Caramelized Sweet Potatoes, recipe follows To prepare glaze : Combine tamarind, molasses, ketchup, water, garlic and 1/2 teaspoon of Southwest Seasoning in a food processor ; blend until it forms a smooth paste. (Makes a generous 1 1/4 cups) Preheat the oven to 400 degrees F. Rub both sides of pork chops with the remaining 6 teaspoons of Southwest seasoning. Heat oil in a large skillet over high heat. Add chops and sear until golden brown on both sides, about 3 minutes each side, then transfer to an ovenproof baking sheet and bake until a thermometer registers between 145 and 150 degrees F, about 15 minutes. Remove from the oven and let chops rest slightly before serving. When ready to serve, place a pork chop with some of the sweet potatoes on each plate and spoon 1/3 cup of the Green Mole Sauce over all. Place the tamarind glaze in a squeeze bottle and drizzle over the top of the chop in a decorative manner. Serve immediately.

  2. teaspoon Essence, recipe follows In a saucepan combine all ingredients except parsley , cilantro, and cream and bring to a slow boil . Reduce heat to a simmer and cook for 20 minutes. Pour sauce into a food processor or blender , add the parsley and cilantro and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small bowl. In a clean saucepan, heat the heavy cream until it comes to a simmer and reduces by about 1/3. Add the mole base to the cream and bring sauce up to a simmer . Serve hot. Yield: about 3 cups Combine all ingredients thoroughly. Yield: 2/3 cup Note: any leftover sauce may be kept in a non-reactive bowl, covered, and refrigerated for up to 1 week. Preheat oven to 400 degrees F. Rub potato skins with oil and sprinkle with salt and pepper. Place on a baking sheet and roast until just tender, about 45 minutes. Remove from oven and let cool slightly. Peel potatoes while still warm and cut each into several pieces. Butter a small baking dish and arrange potato pieces in a single layer. Sprinkle potatoes with sugar and dot with butter. Return to oven and bake until sugar melts and potatoes are glazed, about 15 minutes.


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