Comida Kraft
Recipe Box

Quick Mexican Pork Mole

Prep Time
10
min.
Total Time
25
min.
Servings

4 servings

BBQ sauce, unsweetened chocolate and a bit of crushed red pepper make a quick mole sauce for this 25-minute pork tenderloin.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cook and stir onion and garlic in hot oil in large skillet on medium heat until tender. Increase heat to high. Add pork; cook and stir 5 min. or until pork is golden brown on all sides.
  • Add 1/2 cup water, barbecue sauce, chocolate and crushed red pepper; mix well. Bring to a boil; cover. Reduce heat to medium-low; simmer 10 min. or until pork is cooked through, stirring occasionally.
  • Serve over rice.

Food Facts

Traditional Mexican mole sauce is a heady mixture of chilies, spices, fruit and unsweetened chocolate, often served with chicken or pork. This simplified version has lots of flavor, just like the original, but with a fraction of the ingredients.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 370
Total fat 12g
Saturated fat 4.5g
Cholesterol 65mg
Sodium 470mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 9g
Protein 27g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from We have always had Pork Mole in restaurants and found it wonderful, then one day my husband wanted... We have always had Pork Mole in restaurants and found it wonderful, then one day my husband wanted it so I found your site and made the Mole he loved it, it was even better than the restaurants, we then bought 2 bottles of Mole from the store and it was disgusting, therefore I am back to make your recipe again. 10 out of 10. Thank you
Date published: 2006-07-09
Rated 5 out of 5 by from my entire family (husband and three young children) all thought this was delicious (and so did... my entire family (husband and three young children) all thought this was delicious (and so did I)...i'm not sure if it made a difference as far as flavor but i did not use "original" barbecue sauce. i tried "teriyaki sesame ginger" by "Kraft" as it sounded more interesting. was even better the next day on tortillas.
Date published: 2008-03-31
Rated 5 out of 5 by from With very little help, my 17 year old son made this recipe. With very little help, my 17 year old son made this recipe. We only had semi sweet chocolate on hand, so thats what we used! He added some Adobo powder and a few shakes of hot sauce. My kitchen suffered, but our tummys didn't! We all loved it! He asked for more pork this week so he could make it again!
Date published: 2006-06-28
Rated 4 out of 5 by from Growing up in a Mexican home, mole is done with peanuts, chili's and chocolate. Growing up in a Mexican home, mole is done with peanuts, chili's and chocolate. 2 tablespoons of creamy peanut butter and kraft chipotle barbecue sauce makes a huge difference, this is a great alternative to the low and slow Mexican cooking I have always done.
Date published: 2011-06-21
Rated 1 out of 5 by from Sounded so good but tasted like dirt. Sounded so good but tasted like dirt. Would not make this particular mole again, but will try another recipe for it - perhaps the one with canned tomatoes. I remember eating and enjoying it in the past.
Date published: 2013-01-21
Rated 4 out of 5 by from This was very easy. This was very easy. I needed to add a little bit of brown sugar. Next time I won't use quite so much chocolate. Will make again, however, I think I will venison.
Date published: 2006-07-25
Rated 1 out of 5 by from This is terrible. This is terrible. My seven year old actually gagged when she was chewing this and she is not a picky eater. Save your food and make something else.
Date published: 2008-10-14
Rated 3 out of 5 by from the First time i made it i left out the Chilies and it was alright, I think tonight i'll Add the... the First time i made it i left out the Chilies and it was alright, I think tonight i'll Add the Chilles and Let you all know how it turned out
Date published: 2007-09-06
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