Chile Mole Recipe

1. 1

   Place pork tenderloin in large kettle.

2. 2

   Add in water to cover meat.

3. 3

   Boil slowly till tender, adding water if needed, approximately 3 hrs.

4. 4

   Remove meat to platter; set aside.

5. 5

   Measure 6 c. meat stock; bring to boil.

6. 6

   Dissolve flour in cool water and add in slowly to boiling meat stock.

7. 7

   Stir vigorously till it comes to a second boil.

8. 8

   Boil slowly for 45 min, stirring frequently.

9. 9

   Strain.

10. 10

    Add in to strained mix 1 qt chile caribe, mix well, stir and bring to a boil.

11. 11

    If mix appears too thick, add in more meat stock.

12. 12

    Add in 1 tsp.

13. 13

    salt.

14. 14

    Cut cooled meat in small cubes and shred, add in to chile sauce.

15. 15

    Simmer 5 min.

16. 16

    Serve.

17. 17

    Pour leftover cool chile in small containers and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.