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Mole Verde

Yield Makes 4 to 6 servings
Notes: Buy masa fresh from a Mexican-food market, or make it, using dehydrated masa (corn tortilla) flour.


  • 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

Nutrition 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

How to Make It

  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.