Holy Mole - Pork Braise in Mole with Spanish Rice and Anasazi Beans

Ingredients (for 2)

1. PORK (Carnitas/Stew Style Pieces, less than 1 pound)
2. Dark Chocolate like Lindt 90% Cocoa (3 small blocks)
3. Cinnamon (a good dash)
4. Chipotle (half a pepper, seeds removed and chopped fine)
5. White Wine (1/4 cup of a Dry - like Pierreno Grigio or Liebfrauenmilch)
6. Salt (Kosher) & Pepper (freshly ground)
7. Italian or French Bread (2 slices, crust removed, cut into pieces)
8. RICE (1/3 cup)
9. Water (2/3 cup)
   
10. Extra Virgin Olive Oil & Butter (1 Tbsp each)
11. Onion (1/4 cup, chopped fine)
12. Garlic (1 glove, chopped fine)
13. Ketchup (a good squeeze)
14. BEANS Anasazi (1/3 cup)
15. Garlic (2 gloves, crushed)

Procedure

Preheat oven to 275

1. PORK: Brown Pork in Le Creuset and set aside
2. In remaining fat (if none left add olive oil) add bread to make croutons.
3. Add Chipotle and sauté until fragrant.
4. Add White Wine until alcohol has evaporated then fill with water to cover Pork pieces half way.
5. Add Chocolate, Cinnamon, Salt & Pepper and Pork pieces.
6. Cover, bring to a boil and braise in the oven for 1.5 hours.
7. Remove Pork pieces, shred them with two forks then mix back to remaining liquid which should have Mole consistency, almost like a gravy.
8. RICE: In a baby Le Creuset sauté Onion and Garlic in Oil and Butter until soft.
9. Add ketchup and rice until sticky, stir a lot not to brown.
10. Add Water, cover and cook on superlow heat for 20 minutes.
11. BEANS: Rinse and cook in salted water with crushed garlic until tender, about 1 hour.