Yield: 16 4-oz. servings. 4 lbs. pork roast, boneless 1/4 cup Durkee Garlic Pepper 11/4 cup water 3 cups Pasilla Chile Mole Sauce (recipe follows) PASILLA CHILE MOLE SAUCE (YIELDS 3 QUARTS): 1/4 cup DurkeeĀ® Sesame Seeds 3 Tbsp. Durkee Ground Pasilla Chile Pepper 11/2 Tbsp. Durkee Ground Ancho Chile Pepper 1/2 tsp. Durkee Ground Cinnamon 1/4 tsp. Durkee Ground Cloves 1/2 tsp. Durkee Ground Black Pepper 2 cups lard or vegetable oil 1/3 cup whole almonds 1/4 cup raisins 2 slices white ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.