Chile Mole Recipe

• 5 lbs. pork tenderloin, cut in 3 or possibly 4 pcs
• 1 1/2 c. flour
• 2 c. cool water
• 6 c. meat stock
• 1 quart. chile caribe (seasoned with garlic, oregano and salt)

1. Place pork tenderloin in large kettle.
2. Add in water to cover meat.
3. Boil slowly till tender, adding water if needed, approximately 3 hrs.
4. Remove meat to platter; set aside.
5. Measure 6 c. meat stock; bring to boil.
6. Dissolve flour in cool water and add in slowly to boiling meat stock.
7. Stir vigorously till it comes to a second boil.
8. Boil slowly for 45 min, stirring frequently.
9. Strain.
10. Add in to strained mix 1 qt chile caribe, mix well, stir and bring to a boil.
11. If mix appears too thick, add in more meat stock.
12. Add in 1 tsp.
13. salt.
14. Cut cooled meat in small cubes and shred, add in to chile sauce.
15. Simmer 5 min.
16. Serve.
17. Pour leftover cool chile in small containers and freeze.

pork tenderloin, flour, water, meat, chile caribe

Taken from cookeatshare.com/recipes/chile-mole-18977 (may not work)