The term Mole is a generic name for numerous sauces used in traditional Mexican dishes.
The term often refers to a specific sauce called mole poblano if used outside of Mexico.
Even though Mole is used to describe a number of sauces, the sauces are all quite different.
Some sauces mole can be used to describe are red, black, yellow, green, colorado, almendrado and pipian.
The origin of mole is not conclusive since three states in Mexico, Puebla, Oaxaca and Tlaxcala, all claim to be the place of origin.
What Is In Mole? Most ingredients found in this traditional sauce can only be found in Mexican food stores.
If you are wanting to try your hand at a traditional mole sauce, some ingredients can also be purchased online.
The base of mole is usually made with a type of chili pepper.
Sometimes, one or more types of chili pepper might be used depending upon which mole you are making.
Classic moles, mole poblano and mole negro, typically include two or more of the following peppers: acho, pasilla, mulato and chipotle.
Other ingredients commonly found in mole include black pepper, cumin, guaje, anise, axiote, cloves, tomatoes, garlic, tomatillos, sesame seeds, hoja santa, dried fruit and many other ingredients.
On average, mola poblano has 20 ingredients, mole almendrado has 26 ingredients, and Oaxacan moles can have over 30 ingredients.
Chocolate can sometime be found in certain mole and is added towards the end of cooking.
Easy Mexican Pork Mole This recipe has all of the flavors of traditional mole sauce without all of the ingredients.
This recipe is for those that love authentic Mexican food but do not have the time to prepare a traditional sauce or cannot find the ingredients in their area.
This dish can be served with a side of Mexican beans and warm tortillas.
A side salad also makes a great pairing.
This recipe serves 4 people.
If you prefer chicken over pork, a pound of boneless, skinless chicken breasts cut into bite-sized pieces can be used in place of the pork tenderloin.
For the health conscious, try using brown rice instead of white rice.
It is a lot healthier and has the same great taste of white rice.
Any type of barbeque sauce can be used.
Try playing around with the type of barbeque sauce you use in order to change the flavor of your mole.
What You Need:
Heat until hot and then stir in onion and garlic while keeping the skillet over medium heat.
Cook until tender and then increase heat to high.
Add in pork.
Cook for five minutes or until pork is golden brown on all sides while stirring occasionally.
Add in water, barbeque sauce, crushed red pepper flakes, and chocolate.
Mix well while bringing to a boil and then cover.
Reduce heat to medium-low and allow to simmer for ten minutes or until pork is cooking thoroughly while stirring occasionally.
Remove from heat and serve over hot rice.
The term often refers to a specific sauce called mole poblano if used outside of Mexico.
Even though Mole is used to describe a number of sauces, the sauces are all quite different.
Some sauces mole can be used to describe are red, black, yellow, green, colorado, almendrado and pipian.
The origin of mole is not conclusive since three states in Mexico, Puebla, Oaxaca and Tlaxcala, all claim to be the place of origin.
What Is In Mole? Most ingredients found in this traditional sauce can only be found in Mexican food stores.
If you are wanting to try your hand at a traditional mole sauce, some ingredients can also be purchased online.
The base of mole is usually made with a type of chili pepper.
Sometimes, one or more types of chili pepper might be used depending upon which mole you are making.
Classic moles, mole poblano and mole negro, typically include two or more of the following peppers: acho, pasilla, mulato and chipotle.
Other ingredients commonly found in mole include black pepper, cumin, guaje, anise, axiote, cloves, tomatoes, garlic, tomatillos, sesame seeds, hoja santa, dried fruit and many other ingredients.
On average, mola poblano has 20 ingredients, mole almendrado has 26 ingredients, and Oaxacan moles can have over 30 ingredients.
Chocolate can sometime be found in certain mole and is added towards the end of cooking.
Easy Mexican Pork Mole This recipe has all of the flavors of traditional mole sauce without all of the ingredients.
This recipe is for those that love authentic Mexican food but do not have the time to prepare a traditional sauce or cannot find the ingredients in their area.
This dish can be served with a side of Mexican beans and warm tortillas.
A side salad also makes a great pairing.
This recipe serves 4 people.
If you prefer chicken over pork, a pound of boneless, skinless chicken breasts cut into bite-sized pieces can be used in place of the pork tenderloin.
For the health conscious, try using brown rice instead of white rice.
It is a lot healthier and has the same great taste of white rice.
Any type of barbeque sauce can be used.
Try playing around with the type of barbeque sauce you use in order to change the flavor of your mole.
What You Need:
- ½ cup chopped onion
- 1 minced clove garlic
- 1 tablespoon oil
- 1 pound pork tenderloin cut into bite-sized pieces
- ½ cup barbeque sauce
- 1 square finely chopped unsweetened chocolate
- ½ teaspoon crushed red pepper flakes
- ½ cup water
- 2 cups cooked rice
Heat until hot and then stir in onion and garlic while keeping the skillet over medium heat.
Cook until tender and then increase heat to high.
Add in pork.
Cook for five minutes or until pork is golden brown on all sides while stirring occasionally.
Add in water, barbeque sauce, crushed red pepper flakes, and chocolate.
Mix well while bringing to a boil and then cover.
Reduce heat to medium-low and allow to simmer for ten minutes or until pork is cooking thoroughly while stirring occasionally.
Remove from heat and serve over hot rice.
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