Chile Mole

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Recipe by mollypaul

From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition


  1. Heat the salt pork in a kettle; when sufficient fat is rendered, add beef and brown quickly.
  2. Add chili powder, sugar, salt, flour, garlic, vinegar and chocolate.
  3. Cover with water, adjust lid lightly and simmer until meat is tender (about one hour).
  4. Gravy may be thickened, if desired.

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