Mole Verde con Puerco

Green Mole with Pork

Preparation info

  • Difficulty


  • Serves


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


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.


For the Beans

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

For the Pork

  • pounds ( 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 tablespoon sea salt

For the Mole

  • 1 cup (180 g) sliced green tomatoes (can be substituted with red tomatoes when green tomatoes are not available)
  • ¾ cup (105 g) tomatillos, husked and rinsed
  • serrano chiles, stems removed and chopped into large pieces
  • 3 cloves garlic, peeled
  • ½ cup (50 g) chopped white onion
  • teaspoons freshly ground cumin powder
  • ounces (150 g) fresh masa
  • 1 tablespoon sea salt
  • 2 hoja santa leaves
  • 10 fresh parsley sprigs
  • 10 fresh epazote leaves


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 beans are softened. This should take about an hour. After an hour, add the salt. Once the beans are tender, taste for seasoning and turn off the heat.

Make the Pork

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.

Make the Mole

In a blender, combine the green tomatoes, tomatillos, chiles, garlic, onion, cumin, and 1 cup (240 ml) of water. Blend until smooth. Add this mixture to the broth.

Put the masa and 1 cup (240 ml) water in the same blender and puree until smooth. Add 2 cups (480 ml) of hot broth. Blend again, being careful not to get burned by the liquid. Add the masa broth back to the pot. Over medium heat, bring the pot full of broth and pork spine to a simmer and cook for 15 minutes, stirring constantly so that it doesn’t stick to the pan. Add salt and taste, adjusting as needed.

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 (120 ml) of water and blend until smooth. Pour into the pot and stir until just combined. Season to taste. Remove the pot from the heat and serve in bowls, piping hot.