Smoky Peanut Mole with Grilled Pork Loin (Lomo de Puerco Asado en Mole de Cacahuate)

将果仁chile的辣椒撕成扁平的碎片，然后一次用中火烤几块：用金属刮刀弄平几秒钟，直到它们裂开并稍微改变颜色，然后翻转并再次按下。（如果他们散发出比丝毫烟雾的味道更多，它们会燃烧，并会在酱汁中添加苦味。）在一个小碗中，将辣椒浸入热水中30分钟，偶尔搅拌。排干并丢弃水。

Heat 1 tablespoon of the oil in a heavy, medium (4-quart) pot (preferably a Dutch oven) over medium heat. Add the onion and garlic cloves, and cook, stirring regularly, until well browned, about 10 minutes. Scrape into a blender jar. Set the pan aside.

Preheat the broiler. Broil the tomatoes on a baking sheet 4-inches from the heat source until blackened, about 5 minutes, then flip and repeat on the other side. Let cool, then peel, collecting all the juices from the tomato. Add the tomato to the blender, along with 1 cup of the peanuts, the bread, chipotles, drained anchos, allspice and cinnamon. Add 1 1/2 cups of the broth and blend until smooth, stirring and scraping down the sides of the blender jar; add more liquid if needed. Press the mixture through a medium-mesh strainer set over a bowl.

将1汤匙剩余的油加热到中等高中，直到闪烁。一次加入果泥。当臭味的混合物变稠并变黑约5分钟时，搅拌搅拌，然后搅拌剩下的2杯肉汤，葡萄酒，醋和月桂叶。亚搏电竞部分覆盖，并在中低热量上轻轻煮45分钟，定期搅拌以使风味和谐。如有必要，请用更多的肉汤将酱汁稀释，以使其保持奶油汤的稠度。味道和盐调味，通常约1 1/2茶匙和糖。掩盖并保持温暖。

Forty-five to 60 minutes before serving, heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Set the fire up for indirect grilling: turn the gas burner(s) in the center of the grill off or bank the coals to the sides of the grill. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.

While the grill heats, brush the pork loin with some of the remaining 2 tablespoons of oil; sprinkle with salt and pepper.

将猪肉放在烤架的中心（不是直接加热）。覆盖并煮约25至35分钟，直到猪肉寄存器的中心在即时阅读的温度计上145°。肉会感觉到牢固（并不难），切入中心将只会发现丝毫淡淡的粉红色。

Transfer to a cutting board. Tent with foil and let rest for 5 minutes. Then cut into thin slices. Ladle a generous 1/3 cup of the mole sauce onto each of 6 warm dinner plates. Set 2 or 3 pork slices over the sauce. Garnish with chopped peanuts and sprigs of parsley.