* 2 Tbsp olive oil
* 1 large, white onion, chopped
* 6 large cloves garlic, chopped
* 1 Tbsp butter
* 2 tsp chili powder
* 1 1/2 tsp ground cumin
* 2 tsp dried oregano
* 1 heaping tsp of ground cinnamon
* Grated orange zest of 1 large orange
* 2 heaping Tbsp minced canned canned chipotle chillies (canned in adobe sauce)
* 1 28oz can Muir Glen Fire Roasted Tomatoes
* 3 cans Goya Black Beans, undrained (Fijoles Negros)
* 3 Tbsp concentrated Mole Sauce* mixed with 1/2 cup of hot water
* 2 whole red dried chili peppers
* 2 lbs country pork ribs (no bones), cut into 1/4" pieces
* vegetable oil
* 1/2 cup chicken broth
* salt and pepper
* Garnish: Place these ingredients in separate bowls for everyone to mix and choose from
o 1 cup grated cheese (cheddar, jalapeno jack cheese or a mix)
o Jalapeno pepper, cut in rings, seeds removed,
o sour cream
o chopped scallions

*La Costeña mole: The jarred mole sauces are concentrated, need to be diluted with water or stock. I use a ratio of at least 2 water or stock to 1 mole. Adjust depending on how long it simmers and to your preference.

# Measure and set aside (mis en place) all ingredients from chopped onion to grated orange zest and set aside.
# Heat oil in large skillet on medium-high heat. When hot, lower heat to medium, add onion and cook until translucent for about five minutes.
# Add garlic, chili, cumin, oregano, cinnamon, orange zest plus butter, stirring for a few minutes to let onions absorb all flavors.
# Add chipotle chilies and some of the adobe sauce, mixing well
# Add Muir tomatoes, black beans and Mole sauce, cook over low heat for 1 hour.
# In a separate skillet, and 3 tbsp of vegetable oil, when hot, add pork in batches, browning all sides. When browned, move to a bowl and add a little more oil and next batch. Do this for 2-3 batches.
# When all of the pork is cooked and set aside in a bowl. Place chicken stock into the skillet and scrap all bits loose from the pan. Add the pork and cook for 15-20 minutes covered.
# Place pork in the chili skillet and cook over low heat for 1/2 hour.
# Set up garnish bowls (cheese, sour cream, scallions and jalapeno rings)
# Serve hot with garnishes, corn chips, and corn bread.

I serve this dish with a jalapeno cheddar corn bread: http://www.seductionmeals.com/2008/05/bbq-pork-ribs-and-jalapeno-che.html