Mole Verde

14 ingredients
7 steps

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

Directions

  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 puree and liquid airtight up to 1 day.)
  4. 4
    Return puree to pan. Cook, uncovered, over medium heat, stirring often, until puree is as thick as catsup, about 15 minutes.
  5. 5
    With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to puree.
  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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