photo by Jenny MacBeth

Mexican Pork Mole


Do the Lambada if you like Mexican food. I love everything about the culture. – The dances, music, arts, and especially, the food. I tried my hand at a pork mole. Mole simply means sauce; a number of sauces.

Put on Santana, grab a Dos Equis and let’s get started…

You’ll Need:

1 Pork Tenderloin roast (cubed and unseasoned)

2 cups of onion, diced

2 Tablespoons of chili powder

1 Tablespoon of ground cumin

1 Tablespoon of cinnamon

1/2 cup of Dos Equis (drink the rest)

2 (14 oz.) cans of diced tomatoes

2 (4.5 oz.) cans of green chillies (fresh is best, but this will do)

1/2 cup of dark chocolate morsels

Splash of lime juice (fresh is best)

Cilantro, diced (garnish)

photo by Jenny MacBethIn a large pot, over medium heat spray in some olive oil. I use a Misto, or you can use PAM cooking spray. Brown your pork evenly for 10 minutes. Remove from the pot and set aside.

photo by Jenny MacBeth In the same pot, add in your chopped onion and cook until slightly tender. Add in your chili powder, cumin and cinnamon. Let the ingredients do the Rumba for about a minute or two. Join in the dance by stirring often.

photo by Jenny MacBethTime for the Salsa. Add in your diced tomatoes, beer, dark chocolate and chilies. Once those simmer for a minute or two, bring it to a slow grind over medium-low heat. Let the pork join the party and simmer until hot and tender.

photo by Jenny MacBethServe it over rice, or by itself. Finish it with a squirt of lime and sprinkle with cilantro to garnish. The next time I make this, I will use fresh chillies.

What’s your favorite Mexican Mole? Please share with us because this girl likes to eat.

Cha Cha!



Happy Hour! Time to sit back, and relax with a cold Dos Equis and some yummy guacamole. When I first went to Mexico City Restaurant, we ordered the guac. If you’ve never been there, they come to your table-side and prepare it with all fresh ingredients. After seeing how easy, and enjoying its fresh, great taste, I’ve been making my own ever since.

avocado, photo by Jenny MacBethI only use one avocado at a time, but for photos, I added a friend.

ingredients, photo by Jenny MacBethIngredients can be whatever you want. Tomatoes are a big hit, but for this recipe I used a handful of cilantro leaves, one avocado, one green onion and one garlic clove. Add in a spoon full of jalapeno peppers, or green chilies. I use Nellie & Joe’s Key West Lime Juice. I absolutely love it. Also, great in alcohol beverages. Add a few squirts, as needed. You only need a little. – Lime juice goes a long way.

slicking avocado, photo by Jenny MacBethWhen slicing an avocado, take your knife and slice the center from one side to the other; making a complete circle around it. Pull it apart at the seams with a little twist. Scoop out the hard seed and toss in the garbage.

shelled avocado, photo by Jenny MacBethTake a spoon to scoop out the meat from the skin.

cuisinart smart stick, photo by Jenny MacBethMexico City uses a mortar and pestle. As soon as I saw it, I wanted one. I looked at Amazon, but I never did buy it, and I’m glad I didn’t. – I hear it’s very hard to clean. My Cuisinart Smart Stick, works perfectly. I love it. It’s fast and easy. I toss in all the ingredients adding a few squirts of lime juice with a dash of salt and pepper, and blend.

guacamole, photo by Jenny MacBethPlease pull up a chair and join me.

Secret ingredient: A Dos Equis, or a Corona with a slice of lime, always goes great with Guac.

Please share your ideas because this girl likes to eat.