• 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


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.

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