• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Mole Verde

  • Recipe Submitted by on

Category: Mexican, Pork

 Ingredients List

  • 1 3/4 lb Tomatillos; husked & rinsed
  • 2 Onions (3/4 lb total);
  • -quartered
  • 1 c Frozen lima beans
  • 8 Cloves garlic; peeled
  • 2 Fresh serrano chilies (1 oz
  • -total); stemmed
  • 1/4 c Masa harina
  • 1/2 c Chopped fresh fennel
  • 1/2 c Chopped fresh cilantro
  • 1/2 c Chopped parsley
  • 2 tb Crumbled dried epazote;
  • -optional
  • 1/2 c Beef broth; approximately
  • 2 lb Baked pork tenderloin;
  • -thinly sliced
  • Parsley or cilantro sprigs
  • Salt and pepper

 Directions

In a 5 - 6 qt pan combine tomatillos, onions, lima beans, garlic, chilies
and 3 1/2 cups water. Bring to a boil over high heat; reduce heat, cover
and simmer til vegetables are tender when pierced, about 20 mins. Drain,
reserving cooking liquid. Whirl vegetable mixture in a food processor or
blender til smooth. (If desired, chill puree and liquid airtight up to 1
day.) Return puree to pan. Cook, uncovered, over medium heat, stirring
often, til puree is as thick as catsup, about 15 mins.

With a fork blend prepared masa with 1 cup reserved cooking liquid; add to
puree. Whirl fennel, cilantro, parsley and epazote with broth in a food
processor or blender; add mixture to cooked sauce. Heat just til hot.

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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?