Green Mole with Pork

Mole Verde con Puerco

Preparation info
  • 4 to 6

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

Mole Verde, or just Verde for short, is the lightest and freshest-tasting of Oaxaca’s “seven moles.” Of the many variants I’ve tried, this version served with pork loin at the Oaxaca City restaurant Casa de la Abuela is my favorite.

Fresh herb rather than spice accents are what distinguish a Mole Verde. A purée of green herbs has to be added at the last minute. In other parts of Mexico I’ve had green moles made with various greens, even lettuce leaves. But the Oaxacan