Mole Verde

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

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 23%
  • Protein: 37g
  • Fat: 7.9g
  • Saturated fat: 2.5g
  • Carbohydrate: 21g
  • Fiber: 3.1g
  • Sodium: 93mg
  • Cholesterol: 90mg

Ingredients

  • 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

Preparation

  1. 1. In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water.
  2. 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. 3. Whirl vegetable mixture in a food processor or blender until smooth. (If desired, chill purée and liquid airtight up to 1 day.)
  4. 4. Return purée to pan. Cook, uncovered, over medium heat, stirring often, until purée is as thick as catsup, about 15 minutes.
  5. 5. With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to purée.
  6. 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. 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.
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