Pork and Sweet Potato Mole

Pork and Sweet Potato Mole:

Ingredients:

½ lb lean ground pork

1 sweet potato, scrubbed well and cut into ½ inch cubes (I peeled it)

1 clove garlic, roughly chopped

1 cup diced plum or vine-ripe tomatoes (I used a can of diced tomatoes)

1 T natural unsalted peanut butter

2 tsp unsweetened cocoa powder

1 tsp chipotle chile powder (I didn’t have chipotle chile powder, so I used 1 tsp regular chili powder and 1 cut up chipotle pepper that I keep frozen)

2 cups shredded Napa cabbage

1 lime, zested and juiced

12 6-inch corn tortillas, warmed

¼ cup low-fat sour cream

Instructions:

1.     Heat a large sauté pan on medium-high.  Gradually add pork a bit at a time and cook, stirring and breaking up with a wooden spoon, until beginning to brown, about 2 minutes.  Add potato and garlic and sauté, stirring frequently, for 2 minutes.  Add tomatoes, peanut butter, cocoa, chipotle powder, and ½ cup water.  Stir until peanut butter melts, about 20 seconds.  Cover, reduce heat to medium and simmer for 10 minutes. 

2.    Meanwhile, in a medium bowl, combine cabbage and lime zest and juice.  Top each tortilla with pork mixture, cabbage mixture, and sour cream, dividing evenly.

From:  Clean Eating Magazine, March 2012, pg. 60