8

ounces mole  

8

tepin chili seeds, crushed

2

Tablespoons clavo molido 

4

packages pulpitas  

2

Tablespoons perejil  

4

Tablespoons Mexican oregano 

8

Tablespoons Mexican chili powder

4

Tablespoons fine ground comino

4

Tablespoons coarse ground comino

4

Tablespoons cilantro  

6

Tablespoons paprika   

2

Tablespoons caldo de res

2

Tablespoons chaparral gobernadora 

4

Tablespoons non-iodized salt 

4

Tablespoons Mexican pepper  

2

Tablespoons basil   

1

can diced , jalapenos & chilies

1

can salsa casera Mexican picanta 

1

can pickled jalapeno nacho slices 

2

cans green hot sauce  

1

can tomatillo entero   

1

jar picante sauce   

1

quart tomato juice, salt-free  

11/2

pounds pork    

3-6

large sweet red cooking onions 

2

bulbs garlic, whole   

2

pounds round steak   

5

green, red or yellow peppers, chopped

1/2

bottle of green chartreuse  

1

can tomato sauce   

1

can tomato paste    

1/2

pint white rum    

Blend all items in the sequence presented in this recipe. While browning pork and beef, lace bottom of pan with green chartreuse. Blend remaining ingredients except spices in large cooking pot. Add meats. Add spices. Cook on high heat for one hour. Add salt and pepper after the mixture has cooked for one hour.