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

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
Oaxaca
Soup
Gluten-free

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

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Ingredients

For the Beans

Method

Make the Beans

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