Easy Pork Mole

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Mole brings me a lot of great memories, my grandmother used to make it quite often. She would invite the whole family to come to every Sunday afternoon and Mole was everyone’s favorite. The classic, made all from scratch Mole takes some time and dedication, it is a long process of toasting seeds and nuts; you have to cook and blend dry chiles, melt Mexican cholate, and many more steps that I’m not going to attempt to list. I loved my grandmother’s Mole, everything she made was so delicious, she put a lot of time and love in everything she cooked. See, I cook with a lot of love but most of the times, well… I don’t have much time so, I needed an easy, fast and delicious way to make homemade Mole, and this is it! This recipe, it’s even better than the Mole you can buy in a jar because I know everything I put in it, is wholesome and delicious. Even when chicken Mole is the most popular version, I love pork Mole as well. Ok, maybe I love it a little more. So that’s what we are making today. This mole sauce is not only easy but it absolutely delicious.

Now, let me tell you a little story. I was working on the Mole sauce when my sisters and their families came to San Antonio to surprise me for my birthday. I think I have mentioned before,  all of my family lives in Monterrey, Mexico so, for 8 people to travel together to make it to San Antonio was a big deal. It was the happiest day ever, though! I had not seen my sisters since October last year, so, I’m sorry if the pictures for this recipe are not very good. I was making Mole, taking pictures, laughing and hugging people, all at the same time. The great thing is, now besides the memory of my grandmother making mole, I’ll have the memory of my sisters surprising me for the birthday.

I start by heating up a large heavy bottomed pot on medium high heat. I have about 1lb of boneless pork butt that I cut in small cubes. Place the pork in the pot and add water, just enough to cover the meat. Add a half of onion, one bay leave and 2 cloves of garlic. Bring it to a boil and reduce the heat to low. Simmer for about 1 1/2 hours. Keep an eye on the meat so that the water doesn’t evaporate before the pork is done. 

While the pork is cooking, soak the pasilla, guajillo and ancho chiles in hot water for about 5 minutes. Just enough to soften them. 

This is the pork completely done. Remove the bay leaves, garlic, and onion,  and set aside.

Roughly chopped half an onion and 3 cloves of garlic, Add one teaspoon of oil to the skillet and sautee the onion and garlic for about 5-8 minutes until the onion is soft. 
In a blender, add the chiles, cooked onion and garlic, cocoa powder, brown sugar, salt, peanut butter, and oregano. Add 2 cups of chicken stock and blend until very smooth. I do not have a picture of the mole sauce in the blender, I apologize. I have no idea what happened, well I do know. My mom was telling me, a pound of pork was not enough to feed ten Mexicans and I panicked. So instead of taking a picture of the mole sauce in the blender, I just pour it straight in the pot in full panic mode.


Simmer the mole sauce for another 10 minutes. As I said, the longer it cooks the richer and better it tastes. The pork was already done, that’s why I didn’t simmer it longer. But if you do this with chicken, just simmer the sauce in a large pot on its own for 20-30 and then pour it onto the cooked chicken. If it gets too thick you can always add more chicken stock. 

We all got to eat Mole and we all loved it. They pat my back after we were done eating it, which we did in about…3,2,1. Delicous Mole, Gone! 



Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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