1 tbsp. oregano
2 tbsp. paprika
2 tbsp. monosodium glutamate (MSG, opt.)
11 tbsp. Gebhardt chili powder
4 tbsp. cumin seeds
4 tbsp. instant beef bouillon
3 cans beer, any flavor
3 lbs. pork, cubed (thick butterfly chops) or 3 lb. pork roast
2 lbs. chuck, cubed
6 lb. ground rump
4 lg. white onions
10 cloves garlic, minced in press
1/2 c. oil
1 tsp. mole powder
2 tbsp. sugar
2 tsp. coriander
1 tsp. Louisiana Red Hot Sauce
1 (8 oz.) can tomato paste
2 lg. cans Mexican stewed tomatoes
1 tbsp. masa harina flour
Salt to taste
Beans, pinto or red kidney, or both, if desired

In large pot (8 quarts) combine first 7 ingredients with 2 cups of water. simmer. In separate skillet brown cubed meat in small amounts of oil. Using a spoon with holes in it, remove browned meat from skillet and add to simmering spices. Continue until all meat has been added. Saute onions and garlic in 1 tablespoon oil until onions are soft, add to spices and meat. Cover and simmer for 2 to 3 hours (meat should melt in your mouth or be extremely tender).

Add water as needed. Add mole, sugar, coriander, hot sauce and tomato paste, stewed tomatoes (broken into small pieces) to meat and spices. Simmer another 45 minutes.