Mole Coloradito - Red Colored Mole
		YIELD: 10 portions
Amount	Measure	Ingredients
2	Pounds	Pork Tenderloin. 1x1x1" cubed
1	ea	White Onion, quartered
6	ea	Cloves Garlic
12	ea	Ancho Chiles
6	ea	Pasilla Chiles
5	ea	Ripe Tomatoes
	to taste	Salt
Preparation Rinse and cut pork into 3/4 inch cubes; place in a sauce pot with onions and garlic. Add enough water to cover by one inch. Bring to a boil; cover, and reduce to a simmer. Cook until meat is tender, about one hour. Roast tomatoes and remove skins; reserve juice and strain seed. Remove veins and seeds from chilies; tear into pieces and place in saucepan with enough pork stock to cover; bring to a boil and let chilies simmer for about 5 minutes or until tender. Place softened chilies, tomato and juice, along with garlic and onion from pork stock, with enough pork stock to cover in a blender. Cover lid of blender with kitchen towel and puree. Fry mole in oil to thicken and serve over pork pieces.