This mole is also eaten like a soup, similar to the yellow mole. If you can’t find pork spine, feel free to substitute with a whole chicken or bone-in pork ribs.
In a large heavy-bottomed pot, combine the beans and
Meanwhile, in another large heavy-bottomed pot, bring a generous 3 quarts (3 L) of water to a boil and add the pork spine, onion, garlic, and salt. Lower the heat to a simmer and cook, covered, for 1 hour. Skim any impurities that rise to the top of the broth. When the pork is falling apart, about 1½ to 2 hours, depending on the cut of meat used, remove from the heat and remove the onion and garlic from the broth.
In a blender, combine the green tomatoes, tomatillos, chiles, garlic, onion, cumin, and 1 cup (
Put the masa and 1 cup (
Once the broth is hot, add the cooked beans with a slotted spoon, so just the beans get transferred and not the broth. Keep simmering.
In the blender, combine the hoja santa, parsley, and epazote with 1 cup (
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