Deb, I have a recipe for Pork Mole. Mole is a Southern Mexican sauce that is put on all kinds of things such as meats, eggs, etc. I'm sure it's been put on veggies too. My suggestion would be to roast veggies and spoon this sauce over top. I'd use eggplant, zucchini, cauliflower, etc. I'm going to include the entire recipe for Pork Mole but for your purposes, just leave out the pork loin and do everything else exactly the same to make the sauce. I love the sauce so much that I double the sauce recipe every time and have it to serve over other things.


  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 3/4 cup sliced onion
  • 1/2 cup raisins (original recipe asked for 1/4 cup but I wanted the mole a little sweeter)
  • 1/4 cup toasted almonds
  • 2 T chili powder (original recipe asked for salt-free chili powder but this worked fine)
  • 2 T sliced garlic (I used 1 rounded T of garlice paste from Trader Joe's)
  • 1/2 t ground cinnamon (original recipe asked for 1/4 t)
  • 2 3/4 lb boneless pork loin roast, well trimmed
  • 1.5 oz bittersweet chocolate, chopped(I used a 1.65 oz 72% dark chocolate bar from Trader Joe's)
  • 1 very rounded T. brown sugar (not packed) - This is a new addition to the original recipe


Mix all ingredients except pork and chocolate in a 3 qt or larger slow cooker.

Add Pork; spoon some of the tomatoe mixture over the pork.

Cover and look on low 5-8 hours until pork is fork-tender. (I cooked mine for 8 hours and it was still somewhat sliceable. I'm sure 10 hours would be fine too but create more of a "pulled pork" effect)

Remove pork to cutting board. Add chocolate to slow cooker and stir until melted.

Transfer the sauce to a food processor and process until smooth. (Original recipe called for processing only half the sauce but the mole I had in Mexico was always smooth and without chunks)

Cut pork roast in half. Wrap and save one half for Pork Tacos. Slice remaining pork and serve topped with sauce.

Print this recipe

Submitted 2/16/09.
Source: clipped from a magazine - no longer have the clipping or recall which magazine
Submitted By: Ginia Jones
Mole Sauce (for Pork Mole)