Chile Mole Recipe

Ingredients:
- 5 lbs. pork tenderloin, cut in 3 or possibly 4 pcs
- 1 1/2 c. flour
- 2 c. cool water
- 6 c. meat stock
- 1 quart. chile caribe (seasoned with garlic, oregano and salt)

Directions:
- Place pork tenderloin in large kettle.
- Add in water to cover meat.
- Boil slowly till tender, adding water if needed, approximately 3 hrs.
- Remove meat to platter; set aside.
- Measure 6 c. meat stock; bring to boil.
- Dissolve flour in cool water and add in slowly to boiling meat stock.
- Stir vigorously till it comes to a second boil.
- Boil slowly for 45 min, stirring frequently.
- Strain.
- Add in to strained mix 1 qt chile caribe, mix well, stir and bring to a boil.
- If mix appears too thick, add in more meat stock.
- Add in 1 tsp.
- salt.
- Cut cooled meat in small cubes and shred, add in to chile sauce.
- Simmer 5 min.
- Serve.
- Pour leftover cool chile in small containers and freeze.