Green Mole With Pork Recipe Epicuriouscom

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MOLE VERDE



Mole Verde image

This is a really nice recipe that I'm happy to bring to you today. Its wonderful mix of flavors will make you feel that all that time you spent preparing it was definitely worthwhile!

Provided by Mely Martínez

Categories     Pork     Salsas

Time 55m

Number Of Ingredients 14

2 pounds of pork (country style ribs, cut into 3/4-inch pieces)
1 Bay leaf
6 medium tomatillos (husks removed)
2/3 cups of pumpkin seeds (shelled and toasted)
1/2 cup of sesame seeds (toasted)
2-3 Serrano peppers
2 large garlic cloves
1/2 small white onion (chopped)
3 large romaine lettuce leaves (chopped)
2 Hierba Santa leaves (chopped*)
A small bunch of cilantro
1 large squash or zucchini (cubed)
8 black peppercorns (whole)
6 spice clove (whole)

Steps:

  • Place the meat and bay leaf in a large casserole, and add just enough water to barely cover it. Turn heat to medium and cook for about 30 minutes with the lid on. The water will start to reduce, and the meat will start browning on its rendered fat. The slow cooking process will produce a tender meat. If after this period of time your meat still looks though, keep cooking and add a little bit more water as needed.
  • While the meat is cooking, place tomatillos in a saucepan*, cover with water and bring to a boil over high heat. Once it starts boiling, reduce heat to low and simmer until tomatillos are pale green and soft, about 6-8 minute.o
  • Place the cooked and drained tomatillos in a blender with the pumpkin seeds, sesame seeds, Serrano peppers, garlic, onion, romaine lettuce leaves, Hoja Santa leaves, cilantro leaves, spices, and 1 cup of water or chicken broth. Process until you have a very smooth sauce. Depending on your blender, you may need to work in batches.
  • By this time, the meat should be starting to brown in the casserole. Pour the sauce over the meat and cook over medium-high heat, stirring frequently to avoid the sauce from sticking to the bottom. Once the sauce starts boiling, reduce the heat to low and simmer gently to allow all the flavors to be absorbed. Add the cubed vegetables and more water as needed.
  • Keep slowly simmering until the vegetables are cooked, about 8 minutes. Serve warm with a nice portion of rice and corn tortillas to scoop up the mole sauce from the plate.

Nutrition Facts : ServingSize 6 oz, Calories 538 kcal, Carbohydrate 7 g, Protein 40 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 130 mg, Sodium 105 mg, Fiber 3 g, Sugar 2 g

HERBED PUMPKIN SEED MOLE (MOLE VERDE CON HIERBAS)



Herbed Pumpkin Seed Mole (Mole Verde con Hierbas) image

In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in it.

Provided by Cecilia Hae-Jin Lee

Categories     Sauce     Blender     Vegetable     Cinco de Mayo     Squash     Pumpkin     Fall     Summer     Tomatillo     Party     Advance Prep Required

Yield Makes about 3 cups

Number Of Ingredients 13

1 cup peeled pumpkin seeds
1 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 tablespoon vegetable or olive oil
1 onion, cut into wedges
5 tomatillos, husked and halved
5 garlic cloves, halved
2 jalapeño peppers, sliced
2 cups chicken broth
1 packed cup coarsely chopped, fresh cilantro
1 cup coarsely chopped fresh parsley
1/2 cup fresh epazote (optional)
1 teaspoon salt

Steps:

  • In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
  • In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
  • Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

GREEN MOLE



Green Mole image

Provided by Diana Kennedy

Categories     Blender     Chicken     Pork Rib     Hot Pepper     Fall     Chard     Cilantro     Parsley     Simmer

Yield Makes 6 to 8 servings

Number Of Ingredients 22

The Meat
1 large chicken (3 1/2-4 pounds/1.575 to 1.8 kg), cut into serving pieces, or 4 1/2 pounds (about 2 kg) country-style spareribs, cut into 2-inch (5-cm) pieces
1 small white onion, roughly chopped
2 garlic cloves, roughly chopped
Water or light chicken broth to cover
Sea salt to taste
1 pound (450g) giblets (optional)
The Sauce
5 ounces (140g) sesame seeds, about 1 cup (250ml)
1 1/2 ounces (45g) raw hulled pumpkin seeds, about 1/3 cup (83ml)
3 whole cloves
3 peppercorns
3 allspice berries
About 1/3 cup (83ml) lard or vegetable oil
2 garlic cloves, roughly chopped
6 ounces (180g) tomate verde (about 8 medium), roughly chopped
2 poblano chiles (unpeeled), seeds and veins removed and roughly chopped, about 1/2 cup (125ml)
6 to 8 serrano chiles, roughly chopped
8 romaine lettuce leaves, roughly chopped
5 green Swiss chard leaves, stems removed and discarded, leaves roughly chopped
1 large bunch cilantro, trimmed of thick stems and roughly chopped, about 1 1/2 cups (375ml) tightly packed
1 small bunch flat-leaf parsley, roughly chopped, about 1/2 cup (125ml) tightly packed

Steps:

  • Put the chicken pieces, onion, and garlic into a large saucepan; add water or chicken broth to cover and add salt. Add the optional giblets if you are making this with water. Bring to a simmer and cook over low heat until the meat is almost tender but still firm, about 25 minutes. (A lot will depend on the quality of the chicken.) If using pork, cook for about 20 minutes longer. Strain, reserving the broth. Reduce or add water to make up to 6 cups (1.5L).
  • Put the sesame seeds into an ungreased skillet over medium heat, stirring them constantly until they become a deep golden color, about 5 minutes. Take care not to let them burn. Spread them out on a tray to cool. Put the pumpkin seeds into the pan and stir them until they begin to swell and start to pop around, about 3 minutes. Set aside to cool. When the seeds are cool, grind the sesame first with the cloves, peppercorns, and allspice to a slightly textured powder. Then grind the pumpkin seeds to the same texture. Transfer both to a bowl and stir in 1 cup (250ml) of the reserved broth to make a thick paste.
  • Heat about 3 tablespoons of the lard or oil in a heavy casserole, add the seed paste, and fry over medium-low heat, scraping the bottom of the pan constantly to avoid sticking - if necessary add a little more fat - until dry, shiny, and a rich deep golden color.
  • Unless you have a large blender jar you may need to blend the greens in two batches, but try to use the minimum of liquid. Put 1 cup (250ml) of the broth into the blender jar and add the garlic, tomate verde, and chiles and blend fairly smooth. Gradually add half of the greens and blend as smoothly as possible. Add the rest of the greens little by little, with just enough of the broth to enable the blades of the blender to work efficiently.
  • Gradually stir the blended ingredients into the fried seed paste over medium heat, stirring the mixture well after each addition. Continue cooking over medium heat, stirring frequently, until the sauce starts to reduce and thicken, for about 10 minutes. Add the remaining broth and cook for a further 10 minutes - pools of oil will form around the periphery. Add the meat, adjust salt, and cook for a further 10 minutes. Dilute with more broth or water if desired. Serve with corn tortillas.

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