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  •   Pork Mole
  • 2-1/2 lb. boneless pork shoulder, cut into 2-inch chunks
  • 2 tsp. kosher salt
  • 1 tsp. coarsely ground black pepper
  • 1 oz. vegetable oil
  • 8 oz. sliced onions
  • 3 Tbsp. chile powder spice mix
  • 2 Tbsp. minced garlic
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 12 oz. water
  • 1/4 cup raisins
  • 1 Tbsp. sesame oil
  • 3-1/2 oz. OREO Base Cake
  • 2 tsp. unsweetened cocoa powder
  • 1/2 tsp. vanilla extract
  •   Sandwich Assembly
  • 5 torta rolls (3 oz.), split
  • 7-1/2 oz. finely shredded cabbage
  • 15 oz. sliced tomatoes
  • 30 oz. Pork Mole
  • 7-1/2 oz. diced avocados
  • 10 oz. pickled jalapeño peppers
  • 1-1/4 tsp. toasted sesame seed
  • 15 fresh cilantro sprigs


Nutritional facts are based on a single serving
Calories 1250
Total fat 77g
Saturated fat 21g
Trans fat 0g
Cholesterol 185mg
Sodium 2450mg
Carbohydrate 81g
Dietary fiber 10g
Sugars 27g
Protein 58g
Calcium 15%DV
Iron 60%DV


    Pork Mole:
  1. Season  pork with salt and pepper. Heat vegetable oil in large saucepan on high heat. Brown meat, in batches, on all sides until deep brown. Remove meat from pan. Lower heat to medium. Add onions to pan; cook 3 min. or until translucent. Stir in garlic and spices. Cook 1 min.
  2. Add  water, raisins and sesame oil to pan, scraping up browned bits from bottom of pan. Stir in pork. Bring to boil; cover. Simmer on low heat 1-1/2 hours or until meat is tender.
  3. Remove  meat from pan; shred with forks or fingers. Strain liquid and return to pan; discard solids. Stir in OREO Base Cake, cocoa and vanilla. Return meat to sauce mixture in pan. Use immediately or refrigerate until ready to serve.
  4. Sandwich Assembly:
  5. Toast  rolls. Fill each with 1/2 cup (1.5 oz.) cabbage, 3 tomato slices, 6 oz. meat with sauce, 1.5 oz. avocados, 2 oz. jalapeño peppers, 1/4 tsp. sesame seed and 3 cilantro sprigs. Gently fold in half to serve.
  6. TIP:

    To prepare Pork Mole in the oven, brown meat as directed. Add remaining ingredients. Bake, covered, in 275°F standard oven about 2 hours or until tender. Continue as directed. To use a pressure cooker, prepare Pork Mole as directed, reducing water to 8.4 oz.

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