Pork in Green Pumpkin Seed Mole

About this recipe

Pork in green pumpkin seed mole is a festive stew of central Mexico: pieces of pork braised in a green mole of toasted pumpkin seeds, poblano chilli, tomatillo, epazote and hierba santa, creating a thick, velvety emerald-green sauce with a nutty, herbal flavour and a gentle heat. It is the stew of weddings, baptisms and markets across the State of Mexico and Puebla.

1. 1

   Cut the pork into 4-5 cm pieces. In a pot with water, salt, garlic and onion, braise the pork over medium heat for 30 minutes until tender. Reserve the stock.

2. 2

   Toast the pumpkin seeds in a dry comal over low heat, stirring until puffed and evenly golden. Leave to cool.

3. 3

   Char the tomatillos, poblano chilli and onion on the comal. Peel the chilli. Blend everything with garlic, epazote, hierba santa and the pumpkin seeds with 200ml of the pork stock.

   💡 The charred poblano gives the characteristic earthy flavour.

4. 4

   Heat lard in a casserole over high heat. Pour in the sauce all at once and fry, stirring, for 5 minutes until it changes colour.

   💡 Frying the sauce is essential for the pipián to have body.

5. 5

   Add the cooked pork pieces and enough stock so the sauce is thick but pourable. Cook over low heat for 15 minutes. Adjust salt.

6. 6

   Serve in a deep bowl with white rice and corn tortillas.