How to make it

  • Generously salt and pepper the roast, then brown it in lard over high heat on all sides. Add the mole and 1/2 c. of stock. Roll the roast around to coat all sides, then cover tightly, turn the heat down low, and cook until tender, about 2 hours. Every twenty minutes or so, check it, and add a little stock if the sauce is getting too thick.
  • Remove the roast and let it sit for thirty minutes. Reduce the mole over high heat, stirring constantly, until thick. Slice the roast, and pour the mole over the slices.
  • I'm serving this for company this weekend, with guajillo and chicken tamales and enchiladas suizas.

Reviews & Comments 3

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    " It was excellent "
    jimrug1 ate it and said...
    Perfect!! ......;-)~~
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    " It was excellent "
    lacrenshaw ate it and said...
    May I join you for dinner, bondc? Please, huh? It's only a three hour drive! Your dinner will be to die for, I am certain. I have never made nor even attempted to make mole; however, a friend of our in State College makes a mean mole herself! We are simply the beneficiaries... You deserve a HUGE 5 from me on this one.. Thanks!
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    " It was excellent "
    momo_55grandma ate it and said...
    wonderful recipe great post
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