Oscar’s Chile Colorado Mole

Saturday December 26, 2015

Whenever you see the word mole, you will know there is a dash of chocolate in the sauce for depth of flavor.  Oscar Mariscal, the chef at the restaurant I worked at, likes to make this with a slab of bone-in pork shoulder for extra flavor; you will shred the pork after cooking. Oscar used a Hershey chocolate bar, not a fancy artisan chocolate. The unusual addition of the potato is for its thickening quality.  This is real home cookin’. Oscar says serve with pinto beans cooked up with a dash of cumin, oregano, and garlic added.  Tuck the meat and beans in a large flour tortilla, roll up or fold over, and enjoy accompanied by a cold beer in front of the TV with your best buddies. Or simply serve with rice and some steamed zucchini.

Cooker: Medium oval or Large round or oval

Setting and Cook Time: LOW for 8 to 10 hours

Serves 6 to 8


  • One 2-to 2 1/2 pound bone-in pork shoulder, loin roast, or Boston butt
  • 2 tablespoons olive or peanut oil
  • 1 medium-size yellow onion, diced
  • 3 cloves garlic, crushed
  • 1 medium-size russet potato, peeled and cubed
  • One 8-ounce can tomato sauce
  • 1/4 cup New Mexican red chile powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 jalapeño, seeded and minced
  • About 2 1/2 cups water, to cover
  • 1/2 of a 4-ounce Hershey chocolate bar
  • 1 heaping tablespoon creamy peanut butter
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper to taste


1. Pat the meat dry with paper towels.  In a large skillet over medium-high heat, heat the oil until very hot.  Add the meat and cook until browned on all sides, 4 to 5 minutes. Transfer to the slow cooker.  Drain off all but 1 tablespoon of the fat.  Add the onion and garlic to the pan and cook, stirring, until softened, about 5 minutes; add to the cooker along with the potato, tomato sauce, chile powder, oregano, cumin, jalapeño, and water just to cover.  Cover and cook on LOW until the pork shreds easily when pressed with a spoon, 8 to 10 hours.

2. Remove the meat to a platter and shred with a fork or cut into cubes; discard the bones.  Add the chocolate and peanut butter to the slow cooker; stir to combine and melt the chocolate.  Season with the salt and pepper and return the meat to the cooker.

3. Serve in shallow soup bowls with corn or flour tortillas and butter on the side unless making a burrito.

Excerpted from Not Your Mother’s Slow Cooker Recipes for Entertaining, by Beth Hensperger and Julie Kaufmann. (c) 2007, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2015

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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