Mole Coloradito - Red Colored Mole 


YIELD: 10 portions
Amount Measure Ingredients 
Pounds  Pork Tenderloin. 1x1x1" cubed
1 ea White Onion, quartered 
ea Cloves Garlic
12  ea Ancho Chiles 
ea Pasilla Chiles
5 ea Ripe Tomatoes 
  to taste Salt 

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.