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Pork Mole’

I hope you didn’t give up chocolate for the New Year!  You will need just a spoonful to make this easy crockpot dinner.

I love to have Molé a couple of times a year because it has such a distinct flavor that is different from anything else I make.   If you’ve never had it, now is the time!

This recipe will make enough sauce for two meals…use half of it immediately and freeze the other half in a freezer bag for your next pork tenderloin.  This is a very easy recipe, but the second one will be even easier.

IMG_1762

Pork Molé 

  • 1 can condensed Beefy Mushroom Soup
  • 1/4 cup water
  • 1 t. onion powder
  • 1 T. chili powder
  • 1 T. brown sugar
  • 1 t. ground cumin
  • 1 t. cinnamon
  • 1 pork tenderloin, about 1 pound
  • 1 small onion, sliced
  • 1 T. semi-sweet chocolate chips
  • flour tortillas
  • 2 roma tomatoes, chopped

Combine the soup, water, brown sugar, and spices in a small bowl.  Pour half of the sauce into a crockpot, pour the other half into a freezer bag and freeze for another day.  Place the pork tenderloin in the slow cooker and turn to coat all sides with the sauce.  Cover and cook on low for 8 hours.   Shred the pork and place back into the slow cooker.  Add 1 T. chocolate chips and stir until melted.  Place the desired amount of pork fairly close to the edge of a tortilla.  Top with chopped tomatoes.  Roll up like an enchilada and serve.

This would also work well with chicken.  Use ancho chili powder for some spice.

  

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