Making traditional pork mole is a major undertaking, thanks to the complex sauce. But our Mole-Style Enchilada Sauce is a delicious shortcut. Once the pork goes into the oven to braise, you’ll have plenty of time to make a batch of pickled onions as an accompaniment – their bright flavor is a nice counterpoint to the rich-flavored pork. We call for red wine vinegar because it enhances the lovely pink hue of the onions, but apple cider vinegar or white wine vinegar also are good options.

Cooking Tip: To cook this in a pressure cooker or slow cooker, brown the pork as directed in the recipe and then:

  • Cook in a pressure cooker on HIGH 20 minutes or until fork-tender
  • Cook in a slow cooker on LOW 7-8 hours or until fork-tender

Prep time: 15 min | Cook time: 2 hr, 25 min | Servings: 4 – 6



Preheat oven to 275°F.

Trim fat from pork and cut pork into 1½- to 2-inch chunks. Sprinkle pork with salt, to taste.

Heat 1 tbsp oil in a Dutch oven over medium-high. Add half of pork (to avoid overcrowding) and cook 5 minutes or until browned, turning to brown evenly. Transfer to a bowl. Repeat with remaining oil and pork. Return cooked pork to pan and stir in mole sauce, scraping bottom of pan to loosen any browned bits stuck to the bottom. Cover, place in oven and braise 2 hours and 15 minutes or until pork is fork tender.

Meanwhile, in a medium bowl, combine vinegar, sugar and 1 teaspoon salt, stirring to dissolve sugar and salt. Add onion, tossing to combine. Let stand at room temperature 1 hour, stirring occasionally. (Makes about 2 cups. Refrigerate leftovers in a jar up to 1 week.)

Serve mole family style with warm tortillas, cabbage, avocado, lime wedges, radishes, cilantro and hot sauce.