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Mole with meat

Found 10 recipes

DIFFICULTY LEVEL

Mole Pork

1 tied boned pork shoulder (butt;about 4 pounds) 1 onion , peeled and chopped (8 ounces) 1 firm-ripe Tomato , rinsed,cored and chopped (8 ounces) 2 cups[...]

Source: food.com
Mole Poblano

Chicken: 8 bone-in, skin-on chicken breasts or legs, rinsed, dried 1 medium onion, halved 5 cloves garlic Kosher salt Mole: 8 dried mulato chiles, wiped[...]

Source: epicurious.com

Mole Poblano Con Pollo

2 1/2 kg chicken , poached, meat removed from bones 3 tablespoons lard 1 -3 green chili (fresh or canned) 1 large onion , chopped 2 garlic cloves , chopped 50[...]

Source: food.com
Mole Negro With Chicken and Pork

1/4 cup sesame seeds 1/2 cup vegetable oil 1 (2 1/2-3 lb) roasting chickens , cut into pieces 2 lbs country-style pork ribs , trimmed, separated 1 small[...]

Source: food.com
Mole Pork

1 tied boned pork shoulder (butt;about 4 pounds) 1 onion , peeled and chopped (8 ounces) 1 firm-ripe tomato , rinsed,cored and chopped (8 ounces) 2 cups[...]

Source: food.com
Mole Blanco -- White Mole Sauce

3 tablespoons oil 1 cup golden raisins or 1 cup sultana 1 cup blanched almond 1 cup peanuts 1 cup pumpkin seeds 1 cup sesame seeds 2 hot peppers, seeded and[...]

Source: food.com
Mole De Olla - Spicy Beef Soup

1 lb beef shank , bones 1 lb skirt steak, cubed 1 medium onion 1 -2 garlic clove 1 sprig parsley 1 tablespoon salt (to taste) 2 -3 pasilla chilies 1 Place the[...]

Source: food.com
Mole Pork

7 -8 lbs pork shoulder 1 onion 1 green bell pepper 32 ounces chicken broth 12 ounces mole 8 ounces water 1 Slice Onions and Peppers. Place into a slowcooker.[...]

Source: food.com
Mole Chili Stew

4 lbs beef stew meat 3 large yellow onions (finely diced) 2 tablespoons olive oil 2 orange bell peppers (finely diced) 2 yellow bell peppers (finely diced) 7[...]

Source: food.com
Mole Negro With Chicken and Pork

1/4 cup sesame seeds 1/2 cup vegetable oil 1 (2 1/2-3 lb) roasting chickens , cut into pieces 2 lbs country-style pork ribs , trimmed, separated 1 small[...]

Source: food.com

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