Recipe by Carol in Cabo
Our administrator thinks his mother is the best cook in the world. So when I mentioned that I'd had this great dish at a restaurant, and he mentioned that mole is so easy the way his mother does it, I needed the recipe. I've made it many times and maybe Carlos is right: his mother just might be the best cook! So simple, but tasty as all get out.
- 4 meaty pork shanks, about 3-4 inches thick
- 1 (125 g) jarof prepared mole (Donia Maria works great)
- 3 cups chicken broth or 3 cups soup, base
- 3 tablespoons Splenda sugar substitute or 3 tablespoons sugar
- 3 bay leaves