Mole Verde

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.