Name: Green Mole with Pork (Mole Verde con Puerco)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: Eight 6-inch sprigs fresh epazote or ¼ cup dried, crumbled; 2 sprigs fresh thyme; 1 small onion, cut into chunks; 6 large tomatillos, husks removed; 1 teaspoon cumin seeds; 3 jalapeño chiles, tops removed; 1 cup (8 ounces) masa, either fresh or reconstituted by mixing 6 tablespoons masa harina to a smooth paste with 1 cup water; 8 whole cloves, or ¼ teaspoon ground; 2 sprigs fresh marjoram; 2 cups cooked Great Northern or other white beans; ½ teaspoon black peppercorns, bruised; 2 pounds boneless center cut pork loin in one piece, rolled and tied together with the ribs and backbone; 1 medium bunch Italian parsley; 1 teaspoon salt, or to taste; 9 garlic cloves; 3 large or 5 medium-size fresh hoja santa leaves or 6 dried leaves

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

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

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