Smoky Peanut Mole With Grilled Pork Loin

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Frontera Fiesta
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 medium (about 1 ounce total) dried ancho chiles, stemmed and seeded

4 tablespoons vegetable or olive oil

1/2 small white onion, sliced

2 garlic cloves, peeled

8 ounces (about 1 medium-large round or 3 to 4 plum) ripe tomatoes

1 cup dry roasted peanuts, plus a few tablespoons chopped for garnish

2 slices firm white bread (or 1/2 dry Mexican bolillo roll), torn into pieces

2 canned chipotle chiles en adobo, seeded

1/8 teaspoon allspice, preferably freshly ground

1/2 teaspoon cinnamon, preferably freshly ground Mexican canela

About 3 1/2 cups chicken broth

1/2 cup fruity red wine

1 tablespoon cider vinegar

2 bay leaves

Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth

Sugar, about 1 tablespoon

1 2 1/2-pound boneless pork loin roast, halves separated if tied together

A little freshly ground black pepper

Sprigs of flatleaf parsley, for garnish

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