Instructions: SERVING SUGGESTIONS: Warm, fresh flour tortillas and/or rice and/or chopped salad.

VARIATION: Replace the pork loin with 2 pounds skinless boneless chicken or turkey breast.

ANCHO - dried poblano chile. Large (3 to 4 inches long and 2 to 3 inches wide), flat, reddish-black in color and wrinkled with a prune, the ancho has earthy-fruity flavor with hints of coffee, tobacco and dried fruit.

Its relatively mild (not as hot as cayenne). Its essential for Mexican mole sauces.

CHIPOTLE - is a dried, smoked jalapeno. Short and green when fresh, it turns purple and wrinkled with dried. Usually sold in a tomato-bbq sauce called adobo. Widely used in salsas, dressings and moles.

GUAJILLO - is available dried. Long (4 to 6 inches), slender, smooth-skinned, reddish brown with a sweet, mild flavor. Very common chile.

Used in soups, moles, salsas, and spicy pastes. Milk (like paprika pepper).

PASILLA - Long (6 inches), pointed, reddish-black, wrinkled, very hot. When dried may be called chilaca. Usually both fresh and dried are called pasilla. Used for its heat and complex flavors: both sweet and slightly bitter with hint of licorice and raisins.

AVOCADO LEAF - hints of licorice. Omit or substitute anise extract; or use additional anise seed in the mole.

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