Mole Verde

Notes: Buy masa fresh from a Mexican-food market, or make it, using dehydrated masa (corn tortilla) flour.


Makes 4 to 6 servings

Recipe from

Nutritional Information

Calories 307
Caloriesfromfat 23 %
Protein 37 g
Fat 7.9 g
Satfat 2.5 g
Carbohydrate 21 g
Fiber 3.1 g
Sodium 93 mg
Cholesterol 90 mg


1 3/4 pounds tomatillos, husked and rinsed
2 onions (3/4 lb. total), quartered
1 cup frozen lima beans
8 cloves garlic, peeled
2 fresh serrano chilies (1 oz. total), stemmed
1/4 cup masa
1/2 cup chopped fresh fennel
1/2 cup chopped fresh cilantro
1/2 cup chopped parsley
2 tablespoons crumbled dried epazote (optional)
About 1/2 cup beef broth
About 2 pounds baked pork tenderloin, thinly sliced
Parsley or cilantro sprigs
Salt and pepper


1. In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water.

2. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain, reserving cooking liquid.

3. Whirl vegetable mixture in a food processor or blender until smooth. (If desired, chill purée and liquid airtight up to 1 day.)

4. Return purée to pan. Cook, uncovered, over medium heat, stirring often, until purée is as thick as catsup, about 15 minutes.

5. With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to purée.

6. Whirl fennel, cilantro, parsley, and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just until hot.

7. Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and garnish with parsley. Season with salt and pepper to taste. Accompany with remaining sauce.


May 1997
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