Mole Verde con Puerco

Name: Mole Verde con Puerco (Green Mole with Pork)
Yield: Serves 6
Cuisine: Mexico
Ingredients: 10 fresh epazote leaves; ½ cup (50 g) chopped white onion; 1½ serrano chiles, stems removed and chopped into large pieces; ¾ cup (105 g) tomatillos, husked and rinsed; 10 fresh parsley sprigs; 2 hoja santa leaves; 5¼ ounces (150 g) fresh masa; 1½ teaspoons freshly ground cumin powder; 3¼ pounds (1½ kg) pork spine, sliced by your butcher and trimmed of excess fat (can be substituted with pork shank); ¼ cup (25 g) chopped white onion; 3 cloves garlic, peeled; 1 cup (180 g) sliced green tomatoes (can be substituted with red tomatoes when green tomatoes are not available); 1 cup (185 g) navy beans, rinsed; 1 tablespoon sea salt

Green Mole with Pork

Preparation info

Serves
6

Difficulty
Medium

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

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.

Ingredients

For the Beans

1 cup (185 g) navy beans, rinsed
1 tablespoon sea salt

Americas
Mexico
Oaxacan
Main course
Central America
Gluten-free
Oaxaca
Soup

Method

Make the Beans

In a large heavy-bottomed pot, combine the beans and 8 cups (2 L) water. Bring to a boil, then lower the heat to a simmer, cover, and cook until the bea