Mole Verde Con Puerco

I’m known for this dish now, so I make it every day. Many people think of only red or black mole (and often we get asked if it has chocolate in it). But there are moles from all over Mexico with many different ingredients. This one is a good way to use up greens. At the restaurant, we serve it with pork (be sure to leave the fat on for a moist, tender result), but you can also use chicken or beef.